Instructions

• Combine garlic, ginger, chile, lemon juice and 1/2 teaspoon salt in a mortar and pestle or in a small food processor and pound or process until the mixture is a paste. Set aside.
• Heat oil or ghee in a Dutch oven over medium-high heat until shimmering. Add the cumin seeds and nigella sativa – they will sputter for a few seconds and then become very aromatic. Add in the onions and baking soda. Cook, stirring frequently, until onions start to brown and stick to the pan – 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process of allowing the onions to brown and stick (but not burn) and then releasing them with a bit of water until onions are a deep brown, about 10 minutes total.
• Add the garlic paste and stir to combine. Add coriander, black pepper, turmeric and 1 1/2 tsp Garam Masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using the back of a wooden spoon or a potato masher. Add drained, rinsed chickpeas, 1/2 cup water and 1/4 cup chopped cilantro leaves (reserve some leaves for garnish.)
• Bring to a simmer, cover with lid slightly ajar and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until liquid has reduced into a thick stew, about 30 minutes.
• Stir in remaining 1/2 tsp Garam Masala and lemon juice. Taste and adjust with salt. Serve with rice, naan and more fresh cilantro.