In 3-quart saucepan, heat oil over medium heat.
Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
Stir in chick peas and tomatoes.
Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally.
Stir in cilantro, lemon juice and salt.
Serve over rice; top each serving with yogurt.