Prepare the Base

1. Heat the Oil: In a large pan, heat the olive oil over medium heat. Once hot, add the chopped onion and cook for 3-4 minutes, or until softened and golden brown.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan, sautéing for another 1-2 minutes until fragrant.
3. Add the Tomato: Stir in the chopped tomato and cook for about 5 minutes, letting the tomato break down and soften. You should see some juices released.

Cook the Veggies

4. Add the Veggies: Toss in the carrot, bell pepper, zucchini, cauliflower, and peas. Stir well to combine, and cook for about 5-7 minutes, allowing the vegetables to soften slightly but still retain some crunch.
5. Add the Chickpeas: Stir in the cooked chickpeas (or canned chickpeas) and cook for another 3-4 minutes until heated through.

Add the Spices

6. Spice It Up: Sprinkle in the garam masala, cumin, coriander, turmeric, chili powder, paprika, and cinnamon (if using). Stir well to coat the vegetables and chickpeas evenly in the spices.
7. Season to Taste: Add salt to taste, and if desired, a splash of water or vegetable broth to create a little sauce. Let everything simmer for about 5 minutes, allowing the flavors to meld together.

Serve and Garnish

8. Garnish: Once the dish is cooked to perfection, remove it from the heat. Garnish with freshly chopped cilantro and a squeeze of lemon juice for added brightness.
9. Serve: Serve your Masala Chickpea with Veggies over a bed of rice, with naan, or on its own for a light, yet filling meal.