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A deeply savory North Indian chickpea curry built on browned onions, toasted spices, tomatoes, and a bright finish of lemon and cilantro. It is hearty enough for a main course yet lively enough to serve with rice or flatbread.
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Browning the onion and blooming the spices before adding the chickpeas creates layered flavor, while tomato and lemon provide enough acidity to keep the earthy chickpeas bright and balanced.
Cool within two hours, then refrigerate in an airtight container for up to 4 days. The flavor improves overnight. Freeze for up to 2 months.
Reheat gently in a saucepan over medium-low heat with a splash of water, stirring occasionally until steaming hot throughout. Add fresh lemon juice after reheating.
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