Blend one onion, tomatoes, ginger and garlic pastes into a smooth paste using a food processor. Set aside.

Heat canola oil at medium-high heat in a deep pan.

When ready, add cumin seeds and sauté until slightly dark and mildly fragrant.

Add the remaining sliced onion and fry until golden.

Add the tomato, onion, ginger and garlic paste you made earlier to the pan and fry until the oil begins to separate from the paste.

Add all the dry spices (cumin seeds, coriander powder, red chili powder, turmeric powder and garam masala) and stir frequently for 5 minutes.

Add chickpeas to the mixture. Stir well to incorporate.

Add salt to taste and add enough water (about 1/2 cup) to turn the mixture into a gravy-like consistency.

Simmer and cook covered for 10 minutes.

Use a hand blender or a potato masher to coarsely chop the chickpeas. Stir to mix everything well.

Plate and garnish with cilantro.

Serve with Stacy’s^® Multigrain Pita Chips. Enjoy!