Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 inch ginger, grated (approx. 1 tablespoon)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • ½ teaspoon turmeric powder (2.5 ml)
  • ½ teaspoon chili powder (or to taste) (2.5 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can chickpeas, drained and rinsed (425g)
  • ½ cup vegetable broth (120 ml)
  • 1 tablespoon lemon juice (15 ml)
  • ¼ cup chopped fresh cilantro, for garnish (optional) (15g)
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent. Add garlic and ginger and cook for another minute until fragrant.
  2. Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly, until fragrant.
  3. Pour in the diced tomatoes (with their juice) and add the drained and rinsed chickpeas.
  4. Add vegetable broth, bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
  5. Stir in lemon juice. Season with salt and pepper to taste. Garnish with fresh cilantro (if using). Serve hot.