Phase 3 | Serves 6 | Prep Time: 20 minutes | Total Time: 30 minutes

Ingredients

• 2½ tablespoons grapeseed or olive oil
• 1 medium yellow onion, finely chopped
• 8 garlic cloves, minced
• 1 3-inch piece fresh ginger, peeled and minced (about 1⁄3 cup)
• 1½ teaspoons ground cinnamon
• 1½ teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cloves
• 1 ⁄8 to ¼ teaspoon cayenne pepper (1 ⁄8 teaspoon will be milder; 1 ⁄4 teaspoon will be nicely hot)
• 1 teaspoon sea salt
• 2 tablespoons tomato paste
• 2 15-ounce cans chickpeas, drained (2 ⁄3 cup liquid reserved)
• Chopped tomatoes, red onion, cilantro, and lemon wedges, for serving

Directions

1. Heat a large skillet over medium heat and swirl in the oil.
2. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and lightly golden, 5 to 6 minutes.
3. In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne,
   and salt.
4. Add to the onion mixture and cook and stir the spices to lightly toast, about 1
   minute.
5. Stir in the tomato paste and cook for another minute to combine. The color should
   be dark red.
6. Add the chickpeas and reserved liquid. Stir to combine.
7. Reduce heat to medium-low, cover, and cook for 5 minutes. Uncover and cook for another 2 minutes. Remove the pan from the heat and let it sit for a minute to allow the beans to soak up the spice flavors.
8. Serve with chopped tomatoes, red onion, cilantro, and lemon wedges.