Heat oil in the pan, then add cumin seeds and onion garlic.

Then fry till onions become brown.

Add tomatoes and some curry powder, chilli powder (1 tbsp) and press down on the tomatoes while cooking to release their juices.

Add chickpeas, 1/2 cup of water and salt to taste. Note that tinned chickpeas may already have added salt.

Boil for 5 minutes and the dish is ready.

Add some lemon juice just before serving unless you do not want it to be sour.

You can eat it with rice, roti or with bread (if you want you can add chopped green chilli, my kids like to feel the heat ? ).