1. Heat the oil in a pan and add the cumin seeds. When they begin to sizzle, add the onions and fry on medium heat for 3 to 5 min.
2. Add the garlic puree, Patak’s^® Madras Spice Paste, green chili (if using) and cumin powder and cook for 2 to 3 min.
3. Stir in the tomatoes and cook for 5 to 8 min.
4. Add the chickpeas and cook for another 5 min.
5. Adjust the seasoning. Stir in the lemon juice and some of the coriander, reserving a little for garnish.

Slow cooker method

1. Heat the oil in a pan and sauté the onions until light golden brown (about 3 to 4 min).
2. Add the Patak’s^® Madras Spice Paste and sauté for 1 min.
3. Add the tomatoes and cook for 1 min.
4. Add the chickpeas and mix well.
5. Transfer to the slow cooker and cook on high for 1½ to 2 hours.
6. Garnish with coriander and serve with warm naan bread.