Back to 4 servings 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 medium yellow onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 teaspoon ground coriander 1 teaspoon garam masala 0.5 teaspoon ground cumin 0.5 teaspoon ground turmeric 0.5 teaspoon paprika, or cayenne, for heat 1 can (28 oz) whole peeled tomatoes, crushed or roughly chopped, with juices 3 cups cooked chickpeas, or two 15 oz cans, drained and rinsed 1 cup water, divided 1 teaspoon salt, plus more to taste 0.5 cup fresh cilantro, chopped, plus more for garnish 1 teaspoon lemon juice, plus wedges for serving cooked basmati rice or warm naan, for serving plain yogurt, optional, for serving
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1 Step 1: Heat the oil in a large pot or skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.2 Step 2: Add the chopped onion and cook, stirring often, until soft and golden, about 8 minutes.3 Step 3: Stir in the garlic and ginger and cook for 1 minute, until fragrant without browning.4 Step 4: Add the coriander, garam masala, ground cumin, turmeric and paprika with 2 tablespoons of the water. Stir for about 30 seconds to toast the spices.5 Step 5: Add the tomatoes with their juices, breaking them up with a spoon, and the salt. Bring to a simmer and cook 8 to 10 minutes, until the sauce thickens and the oil begins to separate at the edges.6 Step 6: Stir in the chickpeas and the remaining water. Reduce heat to low, cover partly and simmer for 20 to 25 minutes, stirring every few minutes so the bottom does not stick, until the gravy is thick. Mash a few chickpeas against the pan to thicken further if you like.7 Step 7: Remove from the heat and stir in the cilantro and lemon juice. Taste and adjust the salt.8 Step 8: Serve hot, garnished with more cilantro and lemon wedges, over rice or with warm naan.getsaucepan.com/r/5e8f0a9a-21b5-54c0-ab19-3bf743dce7c3
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