Step 1

If you are cooking your own chickpeas, start them in your pressure cooker. Otherwise, open enough cans to make 4 cups, drain, and thoroughly rinse them.

Step 2

Heat coconut oil in a large skillet over medium. Add the diced onions and sauté for 3 minutes, or until translucent. Add the garlic, ginger, and jalapeños and cook for another 3-4 minutes.

Step 3

Add the cumin, coriander, turmeric, and cayenne, continuing to cook for another 3-4 minutes, or until fragrant. Mix in the coconut sugar and diced tomatoes and their juices, stirring to combine.

Step 4

Transfer the mixture to a blender or food processor, and mix it on high for 1-2 minutes until smooth.

Step 5

Pour the base back into the skillet and add the chickpeas. Simmer over low-medium for another 15 minutes with the lid on.

Step 6

Remove the skillet from the heat, and add in cilantro, lemon juice, and garam masala.

Step 7

Season with salt and pepper to taste, and adjust any other seasonings to your liking. Serve with a side of basmati rice, roti, cilantro, etc. Happy eating!