• 40 oz. canned chickpeas, liquid included
• ¼ cup vegetable oil
• 2 cups finely chopped onions
• 2 tsp finely chopped garlic
• 2 tbsp finely shredded ginger
• 2 tsp ground coriander
• 1/3 tsp ground cardamom
• ¼ tsp red pepper
• ¼ tsp black pepper
• 1 medium-sized tomato, finely chopped
• ½ tbsp lemon juice
• 1 tsp salt (or to taste)

• 1 medium onion, thinly sliced
• 1 green chili, shredded

Drain the chickpeas, reserving the liquid.

Heat the oil over medium-high heat. Fry onions for about 5 minutes or until they turn brown, stirring constantly.

Add ginger and garlic, reduce heat to medium, and fry for 2 minutes. Add coriander powder, cardamom, and red and black pepper. Stir and fry briefly. Add chopped tomatoes, and cook until the oil begins to separate.

Add the reserved chickpea liquid, lemon juice, and ½ cup water. Cover and simmer for 10 minutes or until the mixture is reduced to a pulpy gravy. Add the chickpeas and cook for another 10 minutes. Garnish with onions slices and shredded chilies.