Chickpea Curry

Heat olive oil in the pan. Add curry leaves (omit if you don’t have)! When olive oil shimmers, add onions. Cook the onions until they become brown and translucent. Now, add the canned, crushed tomatoes. Let the onions and tomatoes cook together for a few minutes until it reduces slightly and turns a darker red color. Add the masala spices and salt. Cook with the tomatoes and onions for about 5 minutes, until the spices infuse and the tomatoes turn a deep brick red color. Add the green chilies and fresh cilantro. Add the chickpeas and some water to make it saucy - cook with the water for 10-15 minutes. Finally, add your mango powder, tamarind, or squeeze of lemon. Season to taste with salt.