Method

1. 1. In a medium saucepan over medium-low heat, heat oil and add onion.
2. 2. Sauté until translucent and soft, about 5 minutes.
3. 3. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes.
4. 4. Add tomatoes and 1/4 cup water.
5. 5. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
6. 6. Purée mixture in blender or food processor until smooth.
7. 7. Return to pan and place over medium heat.
8. 8. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice.
9. 9. Add chickpeas and bring to a boil, then reduce heat to low.
10. 10. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour.
11. 11. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning.
12. 12. When ready to serve, sauce should be thick.
13. 13. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency.
14. 14. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.