1 Tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced (LuAnn used a fresh jalapeno pepper, with seeds removed )
1 Tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (LuAnn omitted)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground (LuAnn omitted, but only because she was out of the seeds)
1 Tablespoon amchoor powder (see Note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small (LuAnn used canned diced tomatoes)
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed (LuAnn cooked her own, allowing for less added sodium)
1/2 teaspoon salt
Heat oil in a large skillet.
Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes.
Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala.
Cook onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan.
Add the water and chickpeas.
Simmer uncovered for 10 minutes, then stir in salt.
Eat up or put a lid on it and reheat it when needed.