In a large skillet, heat oil over medium heat. Once heated add onions and cook for 3 – 5 minutes until translucent. Add cumin, ginger, and garlic. Cook for another 2 minutes. Then add seasonings: garam masala, turmeric, cayenne, salt and cook for 1 minute, until nice and fragrant.
Add chickpeas and fold around, so they’ll be covered in spices for 30 seconds to 1 minute. Then add tomato puree and coconut milk, stir to combine, and bring to a gentle simmer. Simmer, covered, for 20 minutes over low heat. Then stir and simmer 10 minutes uncovered.
Cook rice or other grain of choice.
Add seasonings to taste. Serve hot over a bed of rice with sliced naan. Garnish with fresh cilantro. Enjoy!