1 tablespoon butter
1/2 onion, chopped
1 garlic clove
1/2 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
3 tablespoons chopped tomatoes
1/2 cup water
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon paprika
1/2 teaspoon garam masala
1/2 teaspoon salt
Juice of 1/4 lemon
1/2 jalapeño, stemmed, seeded, and chopped
1 teaspoon ginger, grated
Toss the butter in a skillet set over medium heat. When melted, add the onion and cook until soft and beginning to brown, about 6 minutes. Add the garlic and cook for another minute.
Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.
Stir in the tomatoes. Cook for 5 minutes, stirring occasionally.
Dump in the chickpeas and the pour in the water. Stir until combined, and then bring mixture to a boil. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.
Sprinkle in the ginger and jalapeno. Cook for another 30 seconds. Season with salt if needed. - serves 2 - Adapted from - Recipezaar