Heat a tablespoon of oil in a saucepan over medium heat. Add the diced onion and sauté until it turns soft and translucent, filling your kitchen with a sweet aroma.
Add the finely grated ginger and garlic to the pan, stirring constantly until fragrant—about 1 minute. You’ll notice the mixture bubbling gently and releasing a pungent, zesty smell.
Stir in the toasted garam masala and chili powder, cooking for another minute until the spices bloom and the pan fills with a warm, smoky aroma.
Pour in the tomato puree, stirring to combine everything into a thick, bright red sauce. Let it simmer gently for about 5 minutes until it thickens slightly and the oil starts to separate at the edges.
Add the cooked chickpeas to the sauce, stirring to coat them evenly with the spices and tomato mixture. Cook for another 10 minutes on low heat, allowing the flavors to meld and the sauce to deepen in color and richness.
Pour in the coconut milk, stirring well to create a velvety, fragrant sauce. Continue to simmer gently, stirring occasionally, until the mixture thickens and the sauce becomes glossy—about 5-7 minutes.
Taste the sauce and adjust seasoning with salt and more chili powder if desired. Once the sauce is thick and flavorful, remove from heat.
Garnish with freshly chopped cilantro and serve hot with rice or naan for a hearty, flavorful meal.
