Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1-2 green chilies, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 1 teaspoon garam masala
  • 1 teaspoon amchur powder (optional)
  • 1 tablespoon chopped fresh cilantro
  • Salt to taste
  • Fresh lemon juice

Instructions:

  1. Heat oil in a large pot. Sauté onion until softened and translucent. Add garlic, ginger, and green chilies; cook until fragrant. (Approx. 2-3 minutes)
  2. Add cumin, coriander, turmeric, and chili powder. Cook, stirring constantly, until fragrant (about 30 seconds). Be careful not to burn the spices!
  3. Stir in diced tomatoes. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
  4. Add drained and rinsed chickpeas and vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the chickpeas are tender and the flavors have melded.
  5. Stir in garam masala and amchur powder (if using). Season with salt to taste.
  6. Garnish with fresh cilantro and a squeeze of fresh lemon juice. Serve hot with your favorite sides.