Cut the peeled onion into quarters, and place in a food processor or blender along with the piece of ginger (about 2 cm) and the peeled garlic cloves. Process well until it becomes watery due to the onion.

Pour it into a pot with two tablespoons of oil (I used canola oil because it gives a sweet floral touch) and cook over medium heat for about 5 minutes.

In a bowl, pour the canned crushed or diced tomatoes, and season to taste. Depending on your palate, use about half a teaspoon of the peppers, 1 heaping tablespoon of curry and cumin, and half a teaspoon of the other spices. Add a little salt, about a teaspoon.

Pour it into the pot and cover, cooking for 10 minutes over medium heat.

After 10 minutes, add the chickpeas and cook for another 10 minutes over low heat. If it becomes too thick, add half a cup of hot water.

Turn off the heat and add the lemon juice. If you like more lemon, add more 😁 Serve with boiled white rice and your choice of oil (olive, corn, sunflower, canola, but please avoid mixed oils 🙏 !!