Ingredients

• 3 TablespoonAvocado Oil, or grapeseed, coconut, or other neutral oil
• 1 MediumYellow Onion, finely diced
• 1 TablespoonGround Cumin
• ¾ TeaspoonSalt, plus more to taste
• 6 ClovesGarlic, minced
• 2 TablespoonFresh Ginger, minced
• ½ CupCilantro, chopped
• 2Serrano Peppers, sliced with seeds, 2-3 (use fewer for less heat)
• 1 TablespoonGround Coriander
• 1 TeaspoonChili Powder
• 1 TeaspoonGround Turmeric
• 28 ozCrushed Tomatoes, puréed, crushed, or finely diced
• 30 ozChickpeas, two 15 oz cans, slightly drained
• ½ CupWater, up to 1 cup, as needed
• 2 TeaspoonCoconut Sugar, 2-3 tsp, or other sweetener
• 1 TeaspoonGaram Masala
• 2 TablespoonLemon Juice, plus more to taste

Instructions

1. Heat a large pot over medium heat. Once hot, add the 3 Tablespoon Avocado Oil, 1 Medium Yellow Onion, 1 Tablespoon Ground Cumin, and ¼ Teaspoon Salt.
2. Grind the 6 Cloves Garlic, 2 Tablespoon Fresh Ginger, ½ Cup Cilantro, and 2 Serrano Peppers into a rough paste with a mortar and pestle or small food processor (or just mince finely), then add to the pot with the onions.
3. Add the 1 Tablespoon Ground Coriander, 1 Teaspoon Chili Powder, and 1 Teaspoon Ground Turmeric and stir to coat. Add a little more oil if the pan looks dry.
4. Add the 28 oz Crushed Tomatoes, 30 oz Chickpeas, and the remaining ½ Teaspoon Salt. If it looks too thick, add ½ Cup Water (up to 1 cup) until it's a semi-thick soup consistency.
5. Bring to a rolling simmer over medium-high heat, then reduce to low or medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until thick and stew-like.
6. Taste and adjust: more salt for saltiness, chili powder for heat, or 2 Teaspoon Coconut Sugar for sweetness and to balance the heat of the chilies.
7. Remove from heat and stir in the 2 Tablespoon Lemon Juice and 1 Teaspoon Garam Masala. Let cool slightly, then serve on its own or over rice, garnished with extra cilantro and lemon juice.