Pakistani Chickpea Stew

Sauté the onion in the vegetable oil over medium heat, stirring regularly, until softened and translucent without browning.

Add the garlic and ginger to the onion over medium heat, stirring gently until fragrant without letting them brown.

Add the tomatoes, curry powder, ground coriander, black pepper, turmeric, and salt over medium heat. Stir until the tomatoes soften and the spices become fragrant.

Add the green chili, fresh cilantro, and chickpeas over medium heat, stirring until the chickpeas are coated in the spiced tomato base.

Pour the hot water into the pot over medium heat and stir gently until it blends into the tomato base and the liquid is evenly combined.

Simmer the stew for 60 minutes, keeping an eye on the liquid, until the chickpeas are tender and the sauce is well blended.

Garnish the stew with the reserved fresh cilantro and green chili, scattering them evenly over the top before serving.

Serve the chickpea stew hot with bread for scooping up the richly spiced sauce.