Ingredients:

  • 2 Tbsp Neutral Oil (Vegetable or Canola)
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • 1 ½ tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Turmeric Powder
  • 1 tsp Kashmiri Chilli Powder (or Paprika + pinch of Cayenne)
  • 1 tsp Garam Masala
  • 1 (14.5 oz) can Crushed Tomatoes
  • 2 (15 oz) cans Chickpeas, rinsed and drained
  • 1 cup Vegetable Broth (low sodium)
  • Salt and Black Pepper, to taste
  • 1 Tbsp Fresh Lemon Juice
  • ¼ cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté gently for 8–10 minutes until soft and translucent.
  2. Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Lower the heat slightly. Add cumin, coriander, turmeric, and chilli/paprika. Stir constantly for 30–60 seconds until the spices darken slightly and release their aroma (this is the 'blooming' process).
  4. Pour in the crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes until the tomato mix thickens slightly.
  5. Stir in the rinsed chickpeas and the vegetable broth. Bring the mixture to a gentle simmer. Season generously with salt and pepper.
  6. Reduce heat to low, cover partially, and let it bubble gently for 20 minutes, stirring occasionally until the sauce has thickened beautifully.
  7. Stir in the Garam Masala and the fresh lemon juice. Taste and adjust salt as needed—it should taste bright and savoury.
  8. Ladle the Chickpea Curry into bowls, garnish liberally with fresh cilantro, and serve immediately with rice or naan.