1 large onion, chopped
2 cloves minced garlic
2 teaspoons grated fresh ginger
1 green chile pepper, chopped
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper
4 cups chopped tomatoes
4 cups cooked chickpeas (garbanzo beans)
1/2 cup tomato sauce
1/2 cup plain yogurt
1 lemon, juiced
1/2 teaspoon salt
Heat oil in a large saucepan over medium heat. Saute onion, garlic, ginger, and green chile pepper in hot oil until onions are translucent, about 10 minutes. Season onion mixture with cumin, paprika, coriander, garam masala, turmeric, and cayenne pepper; stir. Cook onion with spices until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, and tomato sauce; stir and simmer until the tomatoes soften, about 5 minutes. Stir yogurt into the mixture until the color of the mixture is even; simmer until again hot, about 5 minutes more. Remove pan from heat; stir lemon juice and salt into the mixture.