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1
In a medium/large saucepan over medium-low heat, heat oil and add cumin and cook until fragrant and add onion. Saute until translucent and soft, about 5 minutes. Add garlic, cook for a moment and then add ginger and chili, and continue to saute, about 3 or 4 minutes. You want this mix to start to reduce and caramelize, so that the oil is really infused with flavor. Take your time here! Add tomatoes cook until almost dry and you see the traces of oil separating out with an orange colour.
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2
Add paprika, 1 teaspoon salt, the garam masala, and turmeric and give it a good mix.
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3
Add chickpeas, stir and add a cup of water and bring to a boil, then reduce heat to low. You may need to add a bit more water if it seems too dry. Note: While canned chickpeas work perfectly well, if you have never tried dried chickpeas, i recommend you do - they plump up wonderfully and have noticeably better flavour and texture.
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4
Cover and simmer until sauce is thick and chickpeas are soft, 30 minutes. Stir pan about every 10 minutes while cooking and add water as needed. When just about done, add lemon juice.
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5
When ready to serve, sauce should be thickened. Mash about a third of the chickpeas up with a masher or against the side of the pot. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency is reached. Stir in cilantro, adjust salt as needed and serve with basmati rice or fresh roti/chapatti/puri/naan.
