Pour the brine of the chickpeas into a cup or a small bowl (to be used later).
Peel the onion and the ginger, and cut the onion into two halves. Cut off the stem of the chilli.
Put the onion, ginger, and the chilli into a food processor, and pulse until it’s all finely chopped.
Heat the oil in a pot. Pour the onion, ginger and chilli into the pot, and fry on a medium heat until the onion is golden.
Cut the tomatoes (use the food processor), pour them into the pot, and bring to a boil. Add garam masala and salt, and let simmer for a few minutes.
Add the chickpeas, stir well, and bring to a boil. Let this simmer for a few minutes.
Add the brine of the chickpeas, stir, and bring to a boil. Let simmer for 30-45 minutes. Stir it every now and then, so it doesn’t burn.
Add the lime juice and the coriander, and simmer for 1 – 2 minutes.
Serve with rice.

1 can tinned cickpeas (ca 500 g)
4 tablespoon rapeseed (or sunflower) oil
2-3 cm piece of fresh ginger
1 red or yellow onion
1 fresh chilli
2-3 tomatoes
1 teaspoon garam masala
1 teaspoon salt
1 tablespoon lime juice
Finely chopped, fresh coriander (to taste)