Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• Pinch of cayenne pepper
• 2 garlic cloves, grated
• 1/2 tsp grated fresh ginger
• Heaping 1 tsp sea salt
• 1/2 cup water
• 1 (28-ounce) can whole peeled tomatoes
• 3 cups cooked chickpeas, drained and rinsed
• 1/2 cup chopped fresh cilantro, plus more for serving
• 1 tsp fresh lemon juice, plus more for serving
• Cooked brown rice or white rice, for serving
• Whole milk Greek yogurt, for serving

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, or until soft and well browned.

Reduce the heat to medium-low and add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, or until fragrant. Stir in the garlic, ginger, salt, and 1/4 cup of the water.

Add the tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes, or until the sauce thickens.

Add the chickpeas and the remaining 1/4 cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally, or until thick. Stir in the cilantro and lemon juice.

Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.

Recipe from Love & Lemons