Chana masala

In a small foodprocessor, add in the ingredients for the chilli mixture.
Pulse until a few times until everything is finely chopped.

Chop your onion.
In a large pot, heat the oil and add in the onion. Sauté until the onion is translucent.
Add in the chilli and ginger mixture and heat through.
After this, add in the ground coriander, turmeric, cumin, salt, smoked paprika and garam masala. Stir well, you don't want the spices to burn.
If the pan seems too dry, add in some more oil.

Add in the diced tomatoes and the chickpeas.
Add in around 400ml of water to the pot.
Stir well and set on a low to medium-low heat without the lid on.
Stir occasionally so it doesn't stick to the bottom of the pan.

Once the masala has thickened up, taste it and adjust to your liking.
Serve with garlic naan bread.