Step 1

In a large pot, warm the oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.

Step 2

Add the minced garlic, grated ginger and diced peppers, if using, and sauté for 1-2 minutes until fragrant.

Step 3

Add all the spices and salt and stir them into the onion mixture. Cook for about a minute, stirring constantly. Add a little more oil if it seems dry.

Step 4

Pour in the diced tomatoes, chickpeas and the water. Stir well and bring to a boil, then lower heat to a simmer. Simmer, uncovered, for 20 minutes until it thickens somewhat. Stir occasionally to prevent anything sticking to the bottom of the pan.

Step 5

Stir in the sugar, some chopped cilantro (save some for serving) and lemon juice. Taste; add more salt, cayenne pepper for heat or any other seasonings as desired.

Step 6

For the raita: Combine the yogurt, cucumber, cilantro, cumin and salt in a medium bowl and stir to combine.

Step 7

Serve warm with basmati rice, vegan raita and perhaps some Vegan Naan. Sprinkle with a little cilantro, if desired. Enjoy!