Heat oil in a large skillet over medium heat until shimmering. Add the chopped onion and cook, stirring often, until it turns golden and fragrant, about 8 minutes.
Add cumin seeds and toast for about 30 seconds until fragrant, then stir in garam masala and cook for another 30 seconds, allowing the spices to bloom and fill your kitchen with warm aroma.
Pour in the crushed tomatoes and stir, letting the mixture simmer until it thickens slightly and oil begins to separate at the edges, about 10 minutes. This deepens the flavor and gives a vibrant red hue.
Add the rinsed chickpeas to the sauce, stirring well to coat them evenly. Cook for another 5 minutes so they soak up the spicy tomato flavor.
Pour in the coconut milk, stirring gently to combine. Let everything simmer uncovered for another 5 minutes until the sauce is thick and fragrant, coating the chickpeas generously.
Squeeze fresh lemon juice over the mixture and stir in chopped cilantro. Taste and add salt as needed, then remove from heat.
Serve hot, garnished with extra cilantro if desired, alongside rice or naan for a complete, comforting meal.
