Chana Masala (Spicy Tangy Chickpeas)

Instructions

1. Rinse canned beans in a strainer. Set aside.
2. In a medium pot, heat oil on medium-high heat. Add cumin seeds, and cook for a few seconds until cumin seeds turn golden brown. Add onion and fry 2 to 3 minutes until golden brown. Add garlic and ginger, and cook for a few seconds, until fragrant. 
3. Add tomato sauce, turmeric, coriander, and cayenne pepper, and stir for a few seconds. Add the chickpeas and stir to coat with the onion mixture. Add water and salt.
4. Bring to a boil, reduce heat to a low boil, and simmer for 15 minutes. Using the back of a spoon, mash a few chickpeas against the pan to thicken the curry. 
5.  Add garam masala and lemon juice. Transfer to a serving bowl and garnish with cilantro.