Step 1

Place garlic, onion and ginger in a food processor or a blender and blend for a few seconds until you have a paste (see picture).

Step 2

Cook the paste in a large pot over medium-high heat for 5 minutes, stirring occasionally.

Step 3

Add the chopped tomatoes, tahini and spices and cook covered for 10 minutes more.

Step 4

Then add the chickpeas, stir and cook covered for another 10 minutes.

Step 5

Remove from the heat, add the lemon juice, stir and serve with some basmati rice and fresh cilantro on top (optional).

Step 6

Store the chana masala in the fridge in a sealed container for up to 4 days.