Preparation Steps:

• Begin by heating a large skillet over medium heat. Add the cumin and coriander seeds, toasting them for about 1-2 minutes until fragrant. Keep an eye on them to prevent burning. Once toasted, remove them from the skillet and set aside.
• In the same skillet, add the coconut oil and let it melt. Add the finely diced onion and sauté for about 5-7 minutes, or until it becomes translucent and lightly golden. Stir in the minced garlic, ginger, and chili, cooking for another minute until fragrant.
• Sprinkle in the ground turmeric and curry powder. Stir well to combine, allowing the spices to cook for about 30 seconds to release their flavors.
• Add the minced lemon peel, tomato paste, and diced yellow tomatoes to the skillet. Stir everything together, allowing the tomatoes to soften for about 5 minutes.
• Pour in the vegetable stock and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes, letting the flavors meld together.
• Stir in the cooked chickpeas and season with sea salt and black pepper to taste. Cook for an additional 5 minutes, allowing the chickpeas to heat through and absorb the flavors.
• Remove the skillet from heat and stir in the lemon juice. This adds a bright acidity to the dish that balances the spices beautifully.
• Spoon the Golden Chana Masala into bowls, garnishing with chopped cilantro. Serve it warm with brown rice or your favorite flatbread for a complete meal.