Heat the oil in a large heavy-bottomed pan over medium heat. Once shimmering, add the chopped onion and cook for about 5-7 minutes, stirring occasionally, until translucent and slightly golden.
Add the cumin seeds to the pan, letting them toast for about 30 seconds until fragrant. Follow with the minced garlic and grated ginger, cooking for another minute until the mixture smells vibrant and aromatic.
Pour in the crushed tomatoes, stirring well to combine. Reduce the heat slightly and let the sauce simmer gently for about 10 minutes, until it thickens slightly and deepens in color.
Add the drained chickpeas to the sauce, stirring to coat them evenly. Sprinkle in the garam masala and stir, then lower the heat and let everything simmer together for another 10-15 minutes, until the chickpeas are tender and the sauce is rich and saucy.
Taste the curry and season with salt as needed. Squeeze a little lemon juice over the top to brighten the flavors, then sprinkle with chopped cilantro for a fresh, herbal finish.
Serve the chickpea masala hot, paired with rice or flatbread for a complete, comforting meal.
