• Heat the oil in a large pot over medium-high heat. Add the onion and sauté until translucent, about 5 minutes.
• Add the garlic and ginger paste and cook for another minute.
• Add the cumin, coriander, turmeric, and cayenne pepper. Stir well.
• Add the diced tomatoes and water. Stir to combine.
• Add the chickpeas and stir to combine. Let simmer for 15-20 minutes, or until the sauce has thickened.
• Season with salt, to taste. Garnish with cilantro leaves and serve hot with lemon wedges and steamed rice.

Instant Pot Instructions:

• Set the instant pot to sauté mode. Heat the oil in the pot and add the onion. Sauté until translucent, about 5 minutes.
• Add the garlic and ginger paste and cook for another minute.
• Add the cumin, coriander, turmeric, and cayenne pepper. Stir well.
• Add the diced tomatoes and water. Stir to combine.
• Add the chickpeas and stir to combine. Close the lid and set the instant pot to manual high pressure for 5 minutes.
• Once the cooking is done, let the pressure release naturally for 5 minutes, then do a quick release.
• Season with salt, to taste. Garnish with cilantro leaves and serve hot with lemon wedges and steamed rice.