Curried Chickpeas served with Basmati Rice

I have been making this dish since I was in university. Funny, I was on allrecipes.com and found a hauntingly similar recipe to mine and have taken the best of both and voila, here it is.

I cook the rice with cardamom pods just for added flavour . . . very aromatic.

Please keep in mind that I make adjustments to each family's orders according to their dietary needs. Enjoy!

INGREDIENTS
Serves 4
2 medium potatoes, cubed
2 carrots
1 medium yam
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas

DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!