1 tablespoon vegetable oil
2 medium red onions, diced
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon chili flakes (or one small fresh chili pepper, minced)
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small (or use a 15-ounce can of tomatoes with juices)
1 cup water
2 (15-ounce) cans chickpeas, drained and rinsed
salt to taste
juice from one lemon
1. Mix coriander, cumin, cayenne, turmeric, whole toasted cumin seeds, paprika and garam masala together in small bowl.
2. Heat the oil in a large skillet.
3. Add the onion, ginger, pepper flakes and garlic. Saute until starting to brown (this should take about 5 minutes).
4. Turn heat down to medium-low, then add spices from step 1.
5. Cook until fragrant, about two minutes.
6. Add chopped tomatoes with their juices. Scrape up any bits that may have stuck to the pan now.
7. Add water and chickpeas.
8. Simmer for 10 minutes until tomatoes start breaking down.
9. Stir in lemon juice and add salt to taste.
10. Serve on top of basmati rice…and with some naan along side (if you wish).