Cook the rice according to instructions.
Sauté the onion for about 5 minutes, until soft. Add the garlic and curry powder and cook for another 5 minutes.
Add your chopped tomatoes and mix around. Drain and rinse your chickpeas. Leave the sauce with the lid on for about 10 minutes. Add the chickpeas to the pan and mix. Serve and enjoy.

2 tomatoes, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 can chickpeas
1 teaspoon curry powder
2 packs rice