Heat vegetable oil (¼ cups) in a large pot or Dutch oven over medium heat.

Add cumin seeds (1 tsp) and cook until they start to sizzle and release their aroma, about 30 seconds.

Cumin seeds will become fragrant and start to pop. • A warm, nutty aroma fills the air.

Add chopped onion (1½ cups) and sauté until golden brown, about 5-7 minutes.

Onions should be softened and translucent with golden edges.

Add grated ginger (2 tbsp) and minced garlic (4 cloves) and sauté for another minute until fragrant.

A pungent and savory aroma.

Stir in coriander powder (2 tsp), turmeric powder (½ tsp), red chili powder (½ tsp), and salt (1 tsp). Cook for 1 minute, stirring constantly, to bloom the spices.

The spices release a rich and complex aroma.

Add diced tomatoes (2 cups) and cook until they soften and break down, about 5-7 minutes.

Tomatoes should be pulpy and reduced.

Add chickpeas (4 cups) and stir well to combine with the tomato-spice mixture.

Add 1 cup of water (or more, if needed) to create a gravy. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chickpeas (4 cups) are tender and the flavors have melded.

The curry should thicken slightly.

Stir in amchur and garam masala (1 tsp). Simmer for another 5 minutes.

The curry becomes more fragrant and tangy.

Stir in lemon juice (2 tbsp) and garnish with fresh cilantro (½ cups).

Serve hot with rice or naan.