Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsdU0BVg1N0Mxgn5p6WaBcluwLgiHUObJ5uO3kQHoQVteZLHY-l7kSIdKflye4RUGcE72di0rfqzQYiy9TVTBv6xSqrSMDO1UazYXuTHZ6F_ZYVZJ4H6QE55ZYuXY3ILkbNDt8SJ6k5k/s320/100_2195.jpg)
1 medium onion chopped
2 large tomato chopped (about 1 cups worth)
1-2 green chilies sliced
2-3 cloves garlic minced or grated
1 inch ginger (1 Tbs ) grated
1 tsp cumin seeds
1 Tbs of curry powder
1 tsp garam masala
1/2 tsp cumin powder
1 Tbs cider vinegar (to taste) -optional
1 Tbs fresh lemon juice (to taste)
salt to taste
red chili flakes to taste
1/2 tsp of ground turmeric
1 cup water
2Tbs of yogurt (optional)
Directions:
Heat 1 Tbs on canola oil in a pan on medium-high heat. Add cumin seeds for 20-30 seconds. Then add onion, green chilies,garlic, ginger and a little salt and fry for 2-3 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERiipELOWrBY7eXGUxLYwTzHYw7hYHNgichCi6oLkCxlFgmcyoYJ9X-qC3bUFxH3deQSaSfEr95cpphw8a8feKZWTllIEqp2vQge5gqH1xclAtZUArNxTJNgLTkF2krbPmPSOOVTAMsY/s200/100_2197.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVO2n5I9HaiuRNKd3hQSnYSKWG8UDGW-wwwS8mm3aLjJITSJ5hZ7RkUSXR_aOG0ZJQAYVgPF8epnbj5wi2BfBcpGXLyl8QPZIfI4e3Cyth0WGwt_ykKNGmPvVNQASbacaubGlYlWvLb0/s200/100_2201.jpg)
Next add the chickpeas, tomatoes, and ground spices and cook for 2-3 minutes. Then add the water, vinegar and lemon juice. Cook for 10-12 minutes.
Finally turn off stove and add the yogurt and stir until fully mixed in. Serve hot with flat breads or rice. I like to allow the flavors to bloom a little by letting the curry sit for a hour before serving then reheating it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCTRUA_I_e8aacnKAGPv2-ll0nTMFnxKu6_PMF8YFvCQljDPb4HNfd6rCBGYY-NjgsSHbRlNylv3n3X7JtSbRWID3SxP7pMg44eIpE8qZQE-9hjoXkccmxiZRbGfdvoOIADLdFJuJuV4/s640/Chickpea+Curry+2.jpg)
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