Spicy Chickpeas

From World-of-the-East Vegetarian Cooking by Madhur Jaffrey's.

• 5 tablespoons vegetable oil
• 2 medium onions, peeled and minced
• 8 cloves garlic, peeled and minced
• 1 tablespoon ground coriander seeds
• 2 teaspoons ground cumin seeds
• 1/4 to 1/2 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 14 oz. can diced tomatoes
• 3 15 oz. cans chickpeas, drained
• 2 teaspoons ground roasted cumin seeds
• 2 teaspoons sweet paprika
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• Juice of 1 lemon
• 1 fresh hot green chili, minced (more or less to taste)
• 2 teaspoons grated fresh ginger

Heat oil in wide pot over medium heat, When hot, put in minced onions and garlic. Stir and fry until the mixture is a rich medium brown shade. Turn heat to medium low and add the coriander, cumin (not the roasted cumin), cayenne, and turmeric. Stir for a few seconds. Now put in the diced tomatoes. Stir and fry until the tomatoes are well amalgamated with the spice mixture and brown lightly. Add the chickpeas and 1 cup water. Stir. Add the ground roasted cumin, paprika, garam masala, salt, and lemon juice. Stir again. Cover, reduce heat to low, and simmer 10 minutes. Remove cover and add the minced green chili and grated ginger. Stir and cook uncovered for another 30 seconds.