Chickpea Masala

I'm struggling a bit to adapt to this gluten-free life.  But here's a quick and easy recipe that I love - and to my surprise, my kids love, too!  Serve this over basmati rice for a quick, easy, healthy, and delicious dinner.

Chickpea Masala

1 onion, finely minced
3/4 cup carrots, diced
2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 can diced tomatoes
2 cloves garlic, peeled and smashed
1 inch ginger, peeled and coarsely chopped (or use 1 teaspoon ground)
juice of 1 lemon
zest of 1/2 lemon
1/4 - 1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 1/4 teaspoon ground cumin
1  teaspoon garam masala
2 Tabelespoons catsup
salt to taste
fresh cilantro, chopped, for garnish and last-minute flavor

1. Heat a bit of canola oil in a medium deep pot.  Add the onions and carrots.  Saute until onions are golden brown.
2. In a blender, puree the tomatoes, garlic, ginger, and 1/2 cup of the garbanzo beans.
3. When onions are brown, add the remaining ingredients to the pot, except the fresh cilantro.  Let simmer, covered, for 15-20 minutes, until carrots are tender.  Garnish with cilantro and serve over rice.