Ingredients
Instructions
Prep ahead
- finely chop onion; mince garlic and ginger.
- rinse chickpeas; open diced tomatoes.
- measure spices into small dish.
- rough-chop cilantro for garnish.
Cooking steps
Heat oil in medium saucepan over medium. add cumin seeds; sizzle 10 sec until aromatic.
Stir in onion; cook 5–7 min until deep golden. add garlic, ginger, chili (optional); sauté 1 min.
Sprinkle coriander, cumin, turmeric; stir 30 sec to bloom.
Add diced tomatoes with juice; simmer 5 min, mashing pieces until thickened.
Add chickpeas and ½ cup water; season with salt. cover and simmer 10–15 min, stirring occasionally, until sauce coats chickpeas.
Stir in garam masala; cook 2 min. adjust salt or water to preferred thickness.
Serve hot, garnished with cilantro, alongside rice or warm naan.
(active time ≈ 15 min | total ≈ 25 min)