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A rich, flavorful North Indian chickpea curry made in just 10 minutes using pantry staples, fresh ginger, garlic, and aromatic spices. Perfect for busy weeknight meals.
Yumzy
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Heat oil in a large skillet or saucepan over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the finely chopped onion, ginger, and garlic paste. Sauté rapidly for 2 minutes until softened and light golden.
Stir in ground coriander, turmeric, red chili powder, and garam masala. Fry the spices with the onion mixture for 30 seconds until aromatic.
Pour in the crushed tomatoes, drained chickpeas, water, and salt. Bring to a rapid simmer and stir well to combine all flavours.
Remove from heat, stir in fresh lemon juice, and garnish with chopped fresh cilantro. Serve warm with rice or naan.
Serve hot with steamed basmati rice or fresh naan bread. Store leftovers in an airtight container in the refrigerator for up to 4 days.
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