A hearty Indian street-food favorite made with cooked chickpeas simmered in tangy tomato sauce and a rich blend of spices. Entirely plant-based, this dish is both flavorful and filling.
Heat the oil and sauté the onion over medium heat for 10 minutes, until golden. Add the garlic and ginger and cook for 1 more minute.
Add the tomato, cumin, ground coriander, chickpea curry spice blend, and Turkish red pepper flakes. Cook over medium heat for 10 minutes, until the oil separates from the sauce.
Add the cooked chickpeas and one 200 ml measure of water. Cover and simmer over low heat for 15 minutes. Mash some of the chickpeas to thicken the sauce.
Stir in the lemon juice and adjust the salt.
Sprinkle with fresh cilantro and serve hot with cooked rice or bread.
Store covered in the refrigerator for up to 4 days; the flavor deepens after 1 day. Freeze for up to 2 months.
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