Heat 2 tbsp olive oil in a pot. Sauté 1 large chopped onion till brown.
Add 2 tsp each minced ginger & garlic, cook 1-2 mins.
Add 1 tsp each of cumin, coriander, chilli powder, turmeric, garam masala. Stir and cook 1 min.
Mix in 600g pureed/diced tomatoes & 400g drained chickpeas. Simmer on low heat, covered, 15-20 mins.
Stir in 75 ml coconut milk, 1 tbsp lemon juice, 1 tsp coconut sugar, ¾ tsp salt. Simmer 5 more mins.
Adjust spices to taste, garnish with fresh cilantro & sliced chilli peppers.
