Ingredients:

  • 1 large yellow onion, finely chopped (approx. 200g / 7 oz)
  • 2 cloves garlic, minced (approx. 6g / 0.2 oz)
  • 1 inch ginger, grated (approx. 15g / 0.5 oz)
  • 1-2 green chilies, finely chopped (optional, to taste)
  • 2 tbsp vegetable oil (30ml / 1 fl oz)
  • 1 tsp ground cumin (5ml / 0.17 fl oz)
  • 1 tsp ground coriander (5ml / 0.17 fl oz)
  • 1/2 tsp turmeric powder (2.5ml / 0.08 fl oz)
  • 1/4 tsp cayenne pepper (optional, for heat - 1.25ml / 0.04 fl oz)
  • 1 tsp garam masala (5ml / 0.17 fl oz)
  • 1 (14.5 oz / 410g) can crushed tomatoes
  • 1 (13.5 oz / 400ml) can coconut milk (full-fat for maximum flavour)
  • 1 tbsp tomato paste (15ml / 0.5 fl oz)
  • 1 (15 oz / 425g) can chickpeas, drained and rinsed
  • 1/2 cup vegetable broth (120ml / 4 fl oz)
  • 1 tbsp lemon juice (15ml / 0.5 fl oz)
  • Salt and pepper to taste
  • Fresh cilantro, chopped

Instructions:

  1. Heat oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5-7 minutes. Add garlic, ginger, and green chilies (if using) and cook for another minute until fragrant.
  2. Add cumin, coriander, turmeric, and cayenne pepper (if using) to the pot. Cook, stirring constantly, for about 30 seconds until fragrant. This releases the flavour of the spices.
  3. Stir in crushed tomatoes, coconut milk, and tomato paste. Bring to a simmer.
  4. Add drained and rinsed chickpeas and vegetable broth. Stir well and bring back to a simmer. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, allowing the flavors to meld. Simmering is key here!
  5. Stir in lemon juice and garam masala. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.