Heat a dry medium pot over medium heat. Add 1 teaspoon cumin seeds and 1 teaspoon coriander seeds and toast, stirring or shaking the pot, until fragrant and slightly darker, about 1–2 minutes. Transfer the toasted seeds to a spice grinder, grind to a coarse powder, and set aside.

Return the pot to medium heat and add 1 tablespoon refined/unscented coconut oil. Heat until the oil shimmers (but does not smoke), about 20–30 seconds.

Add 1 cup cooking onion (fine dice) to the pot, stir to coat with oil, and sauté over medium heat, stirring occasionally, until very soft and translucent, about 6–7 minutes. Reduce heat if the onions begin to brown.

Add 1 teaspoon ground turmeric, 1 teaspoon curry powder, and the ground toasted cumin–coriander mixture. Stir continuously for about 1 minute to bloom the spices and mix them with the onions.

Add 1 clove garlic (minced), 1 inch fresh ginger (peeled and minced), 1 small fresh chili (seeded and minced), and 1 strip of lemon peel (white pith and all, minced). Stir and cook about 1 minute, until the garlic is fragrant.

Stir in 1 tablespoon tomato paste and cook for about 30 seconds, scraping any bits from the bottom of the pot.

Add 1 ½ cups diced fresh yellow tomatoes and stir, scraping the pot to loosen the spice and tomato bits.

Pour in ½ cup vegetable stock and add 2 ½ cups cooked chickpeas. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low so the mixture is at a gentle simmer (light bubbling). Simmer uncovered about 40 minutes, stirring every 5–10 minutes and mashing tomato pieces with the back of a spoon as needed, until the tomatoes have broken down and the sauce has thickened.

Season with sea salt and ground black pepper to taste (adjust during the last few minutes of simmering or after simmering).

Remove the pot from the heat and stir in 2 tablespoons lemon juice.

Garnish with chopped cilantro and serve hot with warm brown rice or flatbread.