Steps
1. Heat the vegetable oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until golden brown.
4. Stir in the minced garlic and grated ginger, cooking for another minute.
5. Add turmeric, garam masala, and red chili powder, stirring well.
6. Add the diced tomatoes and cook until they soften and form a sauce.
7. Stir in the chickpeas and salt, mixing to coat them in the spices.
8. Add a splash of water if needed and let it simmer for 5-7 minutes.
9. Garnish with fresh cilantro before serving.