Weeknight Chana Masala

Heat the oil and fry the cumin seeds for 30 seconds until they crackle.

Add the onion and cook until deep golden, about 10 minutes.

Stir in the garlic, ginger, chili and spices and cook for 1 minute.

Add the tomatoes and cook down to a thick paste, about 8 minutes, then add the chickpeas and a cup of water.

Simmer for 15 minutes, crushing a few chickpeas against the pan to thicken the gravy. Finish with lemon juice and serve with rice or flatbread.