Sour Chickpea Curry

3 15-oz cans chickpeas
1 15-oz can tomatoes
3 tbsp lemon juice (from 1 small lemon)
1 tbsp grated ginger
1/2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp dried minced onion
1 tbsp cumin seed
1 tbsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili flakes
2 smallish (1/2 lb.) potatoes, diced small
3 tbsp warm water
1/4 cup + 2 tbsp vegetable oil

1 1/4 tsp salt, divided

1/2 cup hot water
3/4 cup green peas
2 tsp garam masala
additional salt to taste

Add the lemon juice, ginger, and brown sugar to a small container and set aside.  Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.

Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt . Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn.  Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently.  Add the drained and rinsed chickpeas and stir briefly to coat.

Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute.  Add additional salt to taste.