2green chilies such as birds eye or chilies de arbolchopped
2teaspoonscumintoasted and ground
2teaspoonscoriandertoasted and ground
1/2teaspooncayenne pepper or to taste
2cupstomatodiced or 1 (15 ounce) can diced tomatoes
219 ounce cans chickpeas, drained and rinsed
salt to taste
cilantrooptional for garnish, chopped
Heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic, ginger, chilies, cumin, coriander, cayenne, turmeric, amchoor, paprika and garam masala and saute until fragrant, about a minute.
Add the tomatoes, water and chickpeas and simmer until the sauce thickens, about 10 minutes.
Add the salt, garam masala and lemon juice and remove from heat.
TIP: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce in step 5 and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta).