Heat oil in a pan and add cumin seeds. Let them splutter.
Add chopped onions and sauté until they turn translucent.
Add minced garlic, grated ginger, and green chilies. Cook for a minute.
Add chopped tomatoes and cook until they turn soft and oil starts to separate.
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add the drained chickpeas and mix until well coated with the spices.
Add water as needed to adjust the consistency of the gravy. Cover and simmer for 10-15 minutes.
Sprinkle garam masala and give it a final stir.
Garnish with fresh cilantro leaves.
Serve hot with rice or naan.
Enjoy!