Garnishes: low-fat yogurt, freshly minced cilantro, chutney, diced raw onion, diced raw tomato
In a large nonstick pot, heat oil to shimmering, and sauté onion about 3 minutes. Add ginger and stir-fry 1 minute; then add coriander, cumin, and turmeric, stir-frying after each addition. Add tomatoes and cook 3 to 5 minutes (if using fresh tomatoes, a bit longer, until fruit breaks down). Add chickpeas, masala, cayenne, and salt; add a little chickpea liquid if needed to make gravy. Add cinnamon and cook on low, covered, 10 to 15 minutes. Remove cover, and simmer 5 to 10 minutes longer, reducing sauce slightly. Serve chickpeas in bowls; to each serving add a dollop of yogurt, and sprinkle with cilantro or chutney, onion, and tomato.
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