vegan chickpea curry

I wanted to make something to accompany salmon so there'd be something for my little vegetarian to eat.  This was PERFECT!  This dish is SOOOOOO good.  Unbelievably good.  We all really enjoyed it.  Even my son.  And he even ate a few bites of salmon.  

vegan chickpea curry (adapted from HurryTheFoodUp)
2 onions, chopped
1 tablespoon olive oil
3 cloves garlic
1 tablespoon lime juice
2 tablespoons curry paste (I used 1 Tbsp red curry past and 1 Tbsp curry powder)
1 can coconut milk
2 cans chickpeas
1 tablespoon soy sauce
2 medium tomatoes, chopped
1 cup fresh basil (I used a tablespoon freeze dried basil)

Chop the onions, garlic, basil and juice the lime.
Put the oil and onions into a large pan and cook on medium heat until the onions start to soften and turn clear.  Add the garlic and cook 1 minute more.
Add the curry and the coconut milk, stirring until the curry is dissolved.  Add a pinch of salt.
Add the chickpeas.  Cook on medium heat, bringing the curry to a boil.  If it starts to burn, reduce heat.  Add the chopped tomatoes, basil, soy sauce and lime juice.  Gently simmer the curry for a few minutes.
Serve with brown jasmine rice.

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