Chickpeas in a slow cooked, spiced tomato sauce. Serve over brown rice and garnish with fresh cilantro.
Add onions and carrots to a large pan over medium heat. Cook for 5-7 minutes, stirring frequently. If they start to stick add a tbsp of water and continue to cook. Add garlic and cumin seed, cook 1 more minute.
Add tomatoes, chickpeas, water, garam masala, tumeric, coriander, cumin, and cinnamon. Use a large spoon to break the tomatoes up. Simmer for 20 minutes. Halfway through cooking use the spoon to break up any chunks of tomato that are left.
After 20 minutes, check the consistency of your sauce. If it doesn't seem thick enough you can simmer it longer, or add a bit of water if it seems too thick. Serve over rice and garnish with fresh cilantro.
If you can only find whole peeled tomatoes in water you will can add a 1/2 cup of tomato sauce and reduce the water to only a 1/2 cup.