Curried Garbanzos

 32 oz Chickpeas (2 cans)
  1 md Onion; chopped
  1 tb Olive oil
1/2 ts Turmeric
  2 ts Brown mustard seeds
  2 md Tomato; chopped
1/4 ts Cayenne pepper
  2 ts Sugar
1/2 ts Salt
  2 tb Cilantro; chopped
  4 tb Unsweetened coconut (optional)

Heat the oil, turmeric, and mustard seed until the seed stop popping.
I cover with a screen or they make a mess on the stove. Basically add
all the rest of the ingredients and cook until most of the liquid has
evaporated. Serve over rice. This is excellent 10 minutes after
cooking!