Saute Vegetables: Add oil to a Dutch oven or large pot along with the diced onion and peppers. Cook over medium heat for 2-3 minutes, or until onion becomes tender. Add the minced garlic and ginger paste and continue sauteing for an additional 30-60 seconds, being careful not to brown them.
2 Tbsp. oil, 1 small sweet onion, 1-2 green peppers, 5 cloves garlic, 2 tsp. ginger paste
Add Seasonings: Mix in the coriander, Garam masala, cumin, turmeric, sugar, and salt. Cook for 30 seconds, stirring constantly, or until the spices become fragrant.
1 Tbsp. coriander, 2 tsp. Garam masala, 2 tsp. cumin, 1 tsp. turmeric, 1 tsp. sugar, 1 ½ tsp. salt
Mix in Tomatoes and Chickpeas: If using canned chickpeas, drain the liquid from the can and reserve 1 cup. Pour in the pureed tomatoes, chickpeas, and ½ cup of the reserved chickpea liquid. Stir everything together until well combined.
3 cups cooked chickpeas, 28 oz. pureed tomatoes
Cover and Simmer: Bring the ingredients to a boil and then reduce heat to medium-low. Simmer for 20-25 minutes, stirring every 5-10 minutes to prevent burning on the bottom of the pot. If desired, stir in the remaining reserved chickpea liquid to thin it out.
Serve over a bed of basmati rice with pita bread and enjoy!