In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering. Add 1 medium yellow onion, diced, and sauté for about 8 minutes until the onions are softened and golden brown, stirring occasionally.

Lower the heat to medium-low and stir in 1 teaspoon of cumin seeds, 1 tablespoon of garam masala, 1 teaspoon of ground coriander, ½ teaspoon of ground turmeric, ¼ teaspoon of ground cardamom, and a pinch of cayenne pepper. Cook for 30 seconds, constantly stirring until fragrant.

Next, add 3 cloves of grated garlic and 1 tablespoon of grated fresh ginger, along with ½ teaspoon of sea salt and ¼ cup of water to deglaze the pan. Stir to combine and cook for another 2 minutes.

Pour in one can of whole peeled tomatoes, along with their juices. Use a spoon to crush the tomatoes to your desired texture. Increase the heat to medium and simmer for about 8-10 minutes, stirring occasionally, until the sauce thickens.

Add three cups of cooked chickpeas (or one can, drained and rinsed), along with another ¾ cup of water. Stir well and bring the mixture to a gentle simmer. Let it cook for 20-25 minutes, stirring occasionally.

Once the sauce has thickened, stir in the juice of half a lemon and ¼ cup of chopped fresh cilantro. Taste and adjust the seasoning.

Serve your fragrant Chana Masala over cooked brown or white rice, or with warm naan. Garnish with additional chopped cilantro and lemon wedges for a fresh touch.