Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 1 inch ginger, minced (about 1 tablespoon) (15g)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • 1/2 teaspoon turmeric powder (2.5 ml)
  • 1/2 teaspoon red chili powder (adjust to taste) (2.5 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can chickpeas, drained and rinsed (425g)
  • 1 cup vegetable broth (240 ml)
  • 1 tablespoon lemon juice (15 ml)
  • Salt to taste
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Heat oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
  2. Add cumin, coriander, turmeric, and red chili powder to the pot. Cook for 30 seconds, stirring constantly, until fragrant and the spices release their aromas.
  3. Add diced tomatoes (with their juice) to the pot. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
  4. Add drained and rinsed chickpeas and vegetable broth to the pot. Bring back to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the chickpeas are tender and the flavours have melded.
  5. Stir in lemon juice. Season with salt to taste. Garnish with fresh cilantro. Serve hot.