Slightly spicy chickpeas with tomatoes

 First new recipe in way too long!! I modified  Madhur Jaffrey's Very Spicy Delicious Chickpeas  to use what I had on hand since I didn't want to go to the store and we are running kind of slim on several things but it still turned out very tasty and it's definitely something I'd make again. 

3 tablespoons vegetable oil

1 onion, minced

8 cloves garlic, minced

1 1/2 teaspoon coriander

1 tablespoon cumin

1/4 teaspoon turmeric 

1/2 cup diced tomatoes

2 cups cooked chickpeas, drained

1 teaspoon paprika

1/2 teaspoon garam masala

salt to taste

1 tablespoon lemon juice

1 teaspoon ginger, finely grated 

1. Heat the oil in a wide pot over medium heat. When hot, put in the onions and garlic and fry until the mixture is a rich medium brown shade. Make sure you stir this plenty to keep it from burning! 

2. Turn the heat to Medium-Low and add the coriander, cumin, cayenne, and turmeric. Stir for a few seconds to combine. Now add the tomatoes and stir and fry until the tomatoes are fully mixed with the spice mixture and brown lightly. 

3. Add the chickpeas and 1 cup of water, stir. Add the paprika, garam masala, salt, and lemon juice and then stir again. Cover, turn heat to low and simmer for 10 minutes. 

4. Remove cover and add the ginger. Stir and cook uncovered for another 30 seconds or so. And done! 

Super easy, pretty healthy and very tasty!