1 Tbsp. oil 1/2 tsp. garam masala 1 medium onion, chopped 2 large tomatoes, chopped 1 tsp. ground coriander seeds 2 tsp. minced garlic 1/4 tsp. turmeric 1/8 tsp. chili powder 1 tsp. salt 1 tsp. minced garlic 1/2 cup liquid 1 green chili, chopped 2 cans chick-peas 1 cup liquid 1 tsp. lemon juice 2 Tbsp. chopped cilantro
Heat oil, and saute onions until translucent. Add garlic, ginger and chili and saute for 3 minutes until soft and fragrant. Add tomatoes and cook for 5 minutes until tomatoes become soft. Add chili powder, salt, ground coriander, garam masala and turmeric. Drain the chick-peas (save the drained liquid) add and bring to a boil and cook until sauce thickens (20 minutes). Add up to 2 cups of the chick-pea liquid and cook for aan additional 20 minutes. Add lemon juice and coriander, adjust salt and serve hot with rice. Serves 8.