Ingredients:
Serves 4-6

2 medium onions thinly sliced
1 inch square of ginger sliced or shredded
70 ml of lemon juice
3 tsp. of salt
2 tsp. of garam masala
3 Tbsp. of vegetable oil or ghee (clarified butter, available at Indian grocers)
2 large, firm tomatoes, chopped
2 Tbsp of Anapana masala
1 litre of water
2 cans of chick peas, well rinsed and drained

Combine a chopped onion, ginger, lemon juice, salt and garam masala in a bowl; and set aside. Fry the remaining onions in the oil until they are clear and starting to turn brown, add the tomatoes and stir gently. I prefer the tomatoes to stay in individual pieces rather that be mashed, this is a matter of individual preference; get the masher out if you so choose.

Add the Anapana masala and one litre of water and stir to mix well until the masala is homogeneously mixed in. Add the rinsed and drained chickpeas, bring to a boil and then cover and let simmer for 15 minutes.

Add the reserved onion, ginger mix and cook for 5 more minutes. Can be served hot or cold.