Indian Chickpeas

My dad got me this recipe from an Indian friend of his from work.  In my opinion, it's just spicy enough and perfect served over rice.

Ingredients:
2 cans of chickpeas (15ish ounces)
1/2 an onion, finely chopped
1 teaspoon chili powder
1/4 teaspoon tumeric
1/2 teaspoon coriander powder
1/4 teaspoon cumin
1 finely chopped cayenne chili (optional) or a dash of cayenne powder
4 cloves crushed garlic
1/4 teaspoon ginger
3 tablespoons vegetable oil
4 tablespoons roughly chopped coriander leaves (optional)
1/2 of a red bell pepper diced
1/2 of a green bell pepper diced

Recipe:
Open and drain chickpeas.

Make a paste of the spices and a little water.  Fry onion in vegetable oil until translucent, then add garlic, ginger, and cayenne powder/chiili and fry on medium for 5-7 minutes or until the garlic is a little brown.

Add spices and fry for another 5-7 minutes, then add half a cup of warm water and cook for another 2 minutes.

Add chickpeas and simmer for 20 minutes, stirring constantly.  Add more spices or water to adjust the thickness of the gravy.

Add bell pepper and coriander leaves (if using) and cook for another minute or two.  Serve over rice (or not).