Ingredients:

• 4 garlic cloves
• 1 inch fresh ginger
• 1-6 green Thai chilies (optional)
• 2 TBSP fresh lemon juice
• 1/2 TSP Sea salt
• 2 TBSP coconut oil
• 2 TSP mustard seed
• 1 TSP cumin
• 1 large onion
• 1/4 TSP baking soda
• 2 TSP coriander
• 1/2 TSP black pepper
• 1/2 TSP turmeric
• 1 1/2 TSP garam masala (OR homemade- I made my own!) 
• 1 (14-ounce) can whole peeled tomatoes
• 2 (14-ounce) cans chickpeas
• 1 cup cilantro

Directions:

1. Combine garlic, ginger, chilies, lemon juice, sea salt in a small food processor or pound until it becomes a paste (set aside).
2. Melt coconut oil in large pan then add mustard seed and cumin. Once aromatic (about 15 seconds), add onion and baking soda.
3. Cook, stirring frequently, until onions start to brown  (3-4 min.) Add 1 TBSP of water and continue cooking. Repeat the process until onions are a deep brown (10 min. total).
4. Then add the "garlic/ginger/lemon/chili" paste, coriander, black pepper, turmeric, and 1 TSP of the garam masala. Stir until fragrant (30 seconds).
5. Add tomatoes and drained, rinsed chickpeas along with the cilantro. Add 1/2 cup water.
6. Bring to a simmer and cover with lid slightly cracked. Once simmering, reduce heat to maintain a gentle bubble. Cook, stirring occasionally, until it has thickened (30 min.)
7. Then stir in remaining 1/2 TSP garam masala and add extra sea salt (as desired).