Prepare the Base:

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.

Add Spices and Tomatoes:

Mix in turmeric, coriander, cumin, and red chili powders. Cook for a minute until the spices are fragrant.
Add the tomatoes and cook until they soften and the oil starts to separate from the mixture.

Combine with Chickpeas:

Add the cooked chickpeas to the pan, stirring well to coat them with the spice mixture.
Pour in water and mix. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to blend and the gravy to thicken.

Final Touches:

Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 2-3 minutes.

Garnish and Serve:

Garnish with chopped cilantro leaves. Serve hot with steamed rice, naan, or roti, accompanied by lemon wedges.