In a large skillet, add the cumin and coriander seeds over medium heat. Toast them for about 1-2 minutes until fragrant. Be sure to keep an eye on them; you want them to release their oils but not burn.
Add the refined coconut oil to the skillet. Once melted, add the finely diced onion and sauté for about 5-7 minutes, or until the onion is translucent and slightly caramelized, stirring frequently.
Stir in the minced garlic, ginger, and fresh chili. Cook for an additional 2-3 minutes until the mixture is fragrant and the garlic is softened.
Add the ground turmeric and curry powder to the skillet, stirring well to combine with the onion mixture. Cook for about 1 minute to let the spices bloom.
Mix in the tomato paste, diced yellow tomatoes, and lemon peel. Stir everything together and let it cook for about 5 minutes, allowing the tomatoes to soften and meld with the spices.
Pour in the vegetable stock and add the cooked chickpeas. Stir well, ensuring everything is combined. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, allowing the flavors to develop.
Once the chana masala has thickened slightly, season with sea salt, ground black pepper, and lemon juice to taste. Stir in the chopped cilantro just before serving.
