Chickpea Curry 

High protein vegetarian curry. Yummy.

2 TBS oil
2 cloves of garlic, pressed
1-3 small hot fresh red chiles, seeded and finely chopped (see notes)
1 tsp ground corriander
1/2 tsp ground black pepper
1 cup coconut milk (light or regular)
1 to 2 TBS curry powder 
2 yams, sweet potatos or regular white potatoes - cut into half inch cubes
32 ounces (4 cups) of canned chickpeas - drained and rinsed
2 large tomatoes, chopped into 1" chunks
a big handful (20 or more) fresh basil leaves
4 TBS tamari soy sauce (see notes)
2 tsp sugar
some water (< a cup)

Add the oil to a large pot over medium-high heat. Fry the garlic, corriander, 
black pepper, and chiles for about a minute. Add the coconut milk and stir. 
Still over medium-high heat, add the remaining ingredients in the order 
listed - except for the water, stirring between each addition.

Add enough water to nearly cover the vegetables. Do not completely cover 
them, as the tomatoes are going to break apart and become part of the sauce, 
which will increase it's volume. Simmer covered until the potatoes and 
chickpeas are cooked to your liking.

Notes:

If it looks too soupy to you just pop the cover off while simmering and the 
sauce will reduce/thicken more.

Store bought curry powder is all different so you will have to adjust this 
to taste... start with 1 TBS and if you want more use more next time. 
Different curry powders will change the taste of this dish tremendously. 

This will take longer to cook then you may think it should. This is caused 
by how much salt the tamari soy sauce has in it and how the coconut milk 
affects the cooking process. If you use reduced sodium soy sauce it will 
cook faster, however you will need to adjust the seasoning at the end for 
authentic taste.

Also note that soy sauce makes this vegetarian - but no real Thai cook 
would use it. They would use fish sauce, which is pretty much anchovies 
turned into a salty "soy sauce like, but fishy smelling/tasting condiment". 
This is perfectly yummy with soy sauce, but if you ever wanted to taste this 
in it's authentic form you must get some fish sauce and use it instead.