FInely dice 1 small red onion, roughly chop 6 cloves garlic, finely grate 4 tomatoes to end up with 1 cup tomato sauce (225 grams) and finely grate a 1-inch piece of fresh ginger to end up with 1 tbsp, to make the spice blend, add 2 tsp dried cilantro into a bowl, along with 1 tsp ground cumin, 1 tsp sweet smoked Spanish paprika, ¼ tsp hot smoked Spanish paprika and ¼ tsp saffron threads, mix together until well mixed

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion and 1 tbsp cumin seeds, mix together continuously, after 4 minutes and the onion is lightly sauteed, add in the chopped garlic and grated ginger, continue to mix, after 1 minute add in the spice blend, mix together and cook for 30 seconds, then add in the tomato sauce and simmer for a couple of minutes

After simmering the tomato sauce for 3 to 4 minutes and it has thickened up, add in 2 ½ cups of canned chickpeas (drained & rinsed), ¼ tsp baking powder and season with sea salt, gently mix together until well mixed, then add in 2 cups cold water, mix together and raise the heat to a high heat

Once it comes to a boil, place a lid on the pan and lower the heat to a medium heat, simmer for 20 to 25 minutes, then remove the lid from the pan, push down on a couple of the chickpeas to thicken up the mixture, turn off the heat, add in a dash of garam masala, some freshly cracked black pepper and a squeeze of fresh lemon juice, gently mix together

Transfer into shallow bowls and sprinkle with finely chopped fresh cilantro, enjoy!