Channa Masala (Chickpea Curry)

Combine the tomatoes about half the onion the ginger and rice flour in a blender; blend into a paste.

Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture garbanzo beans curry powder and salt into the onions; cover and cook until hot about 5 minutes. Garnish with the cilantro to serve.