3 Tbsp olive oil
1 medium onion, chopped
1/4 tsp whole cumin seeds
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp ground coriander
2 garlic cloves, peeled and minced
1/2'' piece fresh ginger, grated
1 Tbsp tomato paste
16 oz canned tomatoes, diced
20 oz canned chick peas OR 10 oz dried chick peas, cooked
1/2 tsp salt
1/4 tsp cayenne pepper, to taste
1 Tbsp lemon juice
Heat oil in large skillet over medium heat. When hot, put in cumin seeds. After a few seconds, add the onion. Stir & fry for 7 minutes. Add the garlic & ginger. Turn heat to low & add the spices in the order set out above (or combine in small bowl and add at once). Mix well and fry, stirring for 3 minutes. Add the tomato paste, canned tomatoes, chick peas, salt & cayenne pepper. Stir well, cover & simmer for ~45 minutes. If it is too dry, add some chickpea stock or water. Stir gently while cooking on occasion. Add lemon juice before serving.
Serve over basmati rice.
Adapted from RecipeSource.com