| 1 | tbsp | canola oil |
| 0.5 | tsp | cayenne pepper, ground |
| 1.88 | lb | chick peas or channa |
| 0.1 | unit | cilantro bunch |
| 1 | tbsp | coriander, ground |
| 1.33 | tbsp | cumin, ground |
| 1 | tsp | garam masala |
| 1 | unit | garlic |
| 0.25 | tsp | ginger powder |
| 0.5 | unit | lemon |
| 2 | unit | onions |
| 1 | unit | onions |
| 0.67 | tbsp | paprika |
| 1 | unit | pepper, green hot |
| 0.5 | tsp | salt |
| 0.38 | cup | tomatoes |
| 2 | unit | tomatoes |
| 1 | tsp | turmeric, ground |
Heat oil in a large skillet.
Add 2/3 of the onions and all the garlic clove(s) and sauté over a medium heat until browned (3-5 minutes).
Turn heat to medium-low.
Add the coriander, 1/2 the cumin, all the cayenne and all the turmeric.
Stir for a few seconds.
Add 3/4 of the tomatoes, reserving the rest as garnish.
Cook the tomatoes until browned lightly.
Add chickpeas and a cup of water per 15 oz. can of chickpeas/channa and stir.
Add the roasted cumin, amchoor (if present), paprika, garam masala, salt and lemon juice.
Cook covered for 10-45 minutes, as time allows. Stir occasionally. Do not burn!
Remove the cover, add the minced chili and ginger or ginger powder.
Stir and cook uncovered for 30 seconds. Serve with onion, tomato and cilantro/coriander on the side.