Ingredients

• Canned chickpeas, drained and rinsed 2 cans (480 g drained)
• Vegetable oil 3 tbsp
• Cumin seeds 1 tsp
• Onion, finely chopped 1 large (150 g)
• Ginger-garlic paste 25 g
• Ground coriander 2 tsp
• Kashmiri chili powder 1 tsp
• Ground turmeric 1/2 tsp
• Salt 1 tsp
• Ripe tomatoes, pureed 3 medium (300 g)
• Water 200 ml
• Garam masala 1 tsp
• Lemon juice 1 tbsp
• Fresh cilantro, chopped 10 g

Instructions

1. 1

   Heat the oil in a heavy pan over medium heat, add the cumin seeds and let them sizzle until fragrant.

2. 2

   Add the onion and cook for 8-10 minutes, stirring often, until golden brown.

3. 3

   Stir in the ginger-garlic paste and cook for 1 minute, then add the coriander, chili powder, turmeric and salt.

4. 4

   Add the tomato puree and cook for 8-10 minutes, until the sauce thickens and oil appears at the edges.

5. 5

   Add the chickpeas and water, bring to a boil and simmer uncovered for 15 minutes. Mash a few chickpeas against the side of the pan to thicken the sauce.

6. 6

   Stir in the garam masala and lemon juice and simmer for 2 more minutes.

7. 7

   Sprinkle with the cilantro and serve with rice or roti.