Step 1

Start with chopping, dicing and mincing the onion, garlic, ginger and serrano chili. This is pretty much the most work you’ll have to do. I grated my ginger using this handy fine grater (affiliate link), but simply mincing your ginger is great too.

Step 2

In a dutch oven, heat oil over medium heat and saute the onions until translucent, add the garlic, ginger, chili and spices and saute for 30 seconds to 1 minute.

Step 3

Add the chickpeas, tomatoes, cinnamon stick and 1/4 cup of water, turn heat to low and simmer at a gentle boil for 15 – 20 minutes, stirring occasionally. Add a little more water if you prefer a saucy chickpea stew. Remove cinnamon stick and stir in the lemon juice.

Step 4

Serve with grain of choice and optional garnish. And for scooping and soaking, this easy Vegan Naan is perfect!

Step 5

Leftovers can be stored in the refrigerator in an airtight container for up to 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months.

Step 6

Serves 4 – 6