Ingredients:
• 2 tbsp oil
• 1 large-medium onion, finely sliced/chopped
• 2tsp coriander powder
• 2tsp cumin powder
• 2tsp garam masala
• ¼ tsp turmeric powder
• ½ tsp amchoor/dried mango powder (or a squeeze of lemon)
• ¼ tsp black pepper powder
• ½ tsp chilli powder, adjust to taste
• 3 large garlic cloves, finely chopped
• 3tsp ginger, finely grated
• 5 curry leaves
• Salt, to taste
• 400g tomatoes, crushed
• 4 cups cooked chickpeas
• Fresh coriander, to serve

Method:
Heat up the oil in a heavy bottom pot. Add onion and fry on low heat until almost translucent, stirring frequently. While the onions are cooking, put all of the dry spices required in a small bowl, except half teaspoon of garam masala.

Add in garlic, ginger and curry leaves. Keep on stirring gently until the onion is translucent, garlic softens and they both release their aroma. Add ground spices to the mixture and stir them around well. Fry gently (on a very low heat) for a minute or two stirring the whole time.

Add tomatoes, chickpeas, salt and about two tins worth of water. Let the stew simmer gently for about 45-60 minutes for the sauce to thicken. Keep the lid on for the first 30 minutes so that the tomatoes have a chance to soften before you start thickening the curry (by taking the lid off).

Stir in remaining garam masala and a squeeze of lemon juice if you didn’t use dried mango powder.

Taste and adjust the seasoning to your liking. Serve with some rice or naan, and with heaps of fresh coriander on top.