Toast cumin seeds in hot oil over medium heat for 1-2 minutes until they sizzle and turn golden brown. Add diced onion and cook 7-10 minutes, stirring occasionally, until soft and golden. Add minced garlic, grated ginger, and slit green chili. Cook 1-2 minutes until raw smell disappears.
1 tsp cumin seeds, 1 large onion, 4 cloves garlic, 1 inch ginger, 1 unit green chili, 3 tbsp vegetable oil or ghee
Stir in fresh diced tomatoes (or canned) and cook 10-15 minutes over medium heat, stirring occasionally, until tomatoes break down completely and sauce thickens. Oil should start separating at the edges. If using canned tomatoes, this takes 5-7 minutes.
3 medium tomatoes
Add chana masala spice blend and stir for 1 minute to toast spices in the tomato base. Add drained chickpeas and ¾ cup water. Stir to coat chickpeas in sauce.
2 tbsp chana masala spice blend, 2 cans chickpeas
Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15-20 minutes. Stir every 5 minutes. Sauce should thicken visibly and oil will pool on the surface. Chickpeas stay tender but intact, not mushy.
2 cans chickpeas
Turn off heat and stir in lemon juice. Taste and adjust salt. Garnish with chopped fresh cilantro before serving.
2 tbsp lemon juice
