Heat 2 tablespoons of vegetable oil in a pan.
Add 1 large diced onion and 6 minced garlic cloves, cook for 3-4 minutes.
Add 1 teaspoon red pepper flakes, 1 teaspoon turmeric, 1 teaspoon ground coriander, and 1 teaspoon cumin seeds. Stir for 2-3 minutes.
Stir in 2 tablespoons of tomato paste and 4 cups of apple juice.
Add 2 large unpeeled diced potatoes, 1 can of drained chickpeas, 1 tablespoon of brown sugar, 1 bay leaf, and 1 tablespoon of lemon juice.
Simmer uncovered for 25-30 minutes, stirring occasionally.
Check if potatoes are tender and the mixture has thickened. Discard the bay leaf.
Serve the Aloo Channa Masala over 6 cups of hot cooked rice.