Chana masala

1 T avocado oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 jalapeno, seeds removed, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds
2 teaspoons paprika
1 teaspoon garam masala
15-ounce can of diced tomatoes with juice
1 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1 teaspoon salt
2 T lemon juice

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.