Instructions:

1. Sauté Aromatics: Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes until fragrant.​
2. Add Spices: Sprinkle in the ground coriander, cumin, turmeric, red chili powder, and garam masala. Stir continuously for about 1 minute to toast the spices, being careful not to burn them.​
3. Incorporate Tomatoes: Pour in the diced tomatoes with their juices. Cook the mixture for about 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.​
4. Add Chickpeas and Simmer: Add the drained chickpeas to the skillet, stirring to combine with the tomato-spice mixture. Pour in the vegetable broth or water, bringing the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 15–20 minutes, allowing the flavors to meld and the sauce to thicken.​ 
5. Season and Serve: Taste the chana masala and adjust the salt as needed. Garnish with chopped fresh cilantro. Serve hot with lemon wedges on the side, accompanied by rice or naan bread.

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