Mise en Place:

• Measure out the canola oil, salt, and Garam Masala.
• Wash and dry the cilantro and jalapeno.
• Chop the cilantro; mince the garlic, ginger, and jalapeno; dice the onion.
• Prepare chickpeas or rinse and drain canned chickpeas.

Heat the Spices and Herbs:

• Heat a large pot over medium heat. Once hot, add oil, onion, and 1⁄4 tsp salt and cook, stirring frequently until onion is tender, about 5 minutes.
• Add the garlic, ginger, cilantro, and jalapeno to the pot and cook, stirring continuously, for about 30 seconds.
• Add the garam masala and stir until everything is evenly coated with the spices. You can add a little more oil at this point if the pan is looking dry.

Add Tomatoes and Chickpeas:

• Add tomatoes and chickpeas and remaining salt. If the mixture looks a little too thick, add up to 1 cup water.
• Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.

Serve:

• Remove from heat and add lemon juice.
• Serve and enjoy!