I doubled this recipe. Here is the original.
1 T. butter
1 T. oil
1 vidalia onion, chopped (or any large sweet onion)
4 garlic cloves, minced
1/4 teaspoon red chili powder, to taste
3/4 teaspoon cumin
1 1/2 teaspoons curry powder (I like the brand Madras)
1/2 teaspoon coriander
2 (14 1/2 ounce) cans chickpeas, half the liquid reserved
3 tablespoons tomato paste
salt
1/2 cup cilantro leaf

*note add water if it seems dry
since i doubled the recipe I used a whole 6 oz can of tomato paste and drained 2 of the 4 cans of chickpeas ☺☺☺☺ (less info)