Pour oil to a large pot & heat on a medium flame. Add chopped onions and cook until golden, stirring every 2 mins.

Add ginger and garlic. Saute for 1 to 2 mins until the aroma of ginger garlic comes out.

Lower the heat completely. Add salt, red chilli powder, turmeric, cumin powder, coriander powder and curry powder.

Give a quick stir, taking care not to burn them. When you smell the spices aromatic, stir in the tomato puree. If using fresh tomato puree (not bottled), cook for about 4 to 5 mins, on a medium heat until the tomatoes cook down and loose the raw flavor.

Add chickpeas (Preboiled or canned), 1 ¼ cup water (or stock) and coconut milk. Mix well. If using canned chickpeas, make sure they are tender and not hard. Drain the liquid away in your sink from the can and rinse them well before adding to the coconut curry.

Cover and simmer on a low heat for 15 mins, stirring every 5 mins so the curry doesn’t burn at the bottom. When done the chickpeas should have a soft and melt-in-the- mouth texture with all of the flavors absorbed. If they taste bland cook them a little longer.

Stir in the garam masala and sugar. Taste test and add more salt & garam masala if required.

Turn off the heat. Keep the coconut chickpeas curry covered until served, this helps to retain the flavors of the garam masala.

When the temperature comes down a bit, garnish with chopped coriander leaves. Squeeze in some lemon juice and serve over steamed rice, quinoa & millets or with roti, naan or any flatbreads.