Heat the oil in a large skillet over medium heat until shimmering. Add the diced onion and cook for about 5-7 minutes, stirring occasionally, until golden and fragrant.
Add the minced garlic and grated ginger to the skillet. Sauté for 30 seconds until the mixture is fragrant and slightly bubbly.
Stir in the tomato paste and turmeric, cooking for 2 minutes to deepen the flavors and develop a rich, slightly roasted aroma.
Add the drained chickpeas and crushed tomatoes to the skillet. Mix well to coat everything evenly in the spices and tomato juice.
Sprinkle in the garam masala, cumin, and chili powder. Stir to incorporate, then reduce the heat to low and simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Taste the curry and add salt as needed. Finish by squeezing fresh lemon juice over the top and stirring in chopped cilantro for a bright, herbal finish.
Serve the chickpea masala hot, spooned over steamed rice or with warm flatbread, and enjoy the rich, smoky aroma and hearty texture.
