Prepare the Chickpeas: Drain the chickpeas, reserving all the liquid if they are organic. If using non-organic chickpeas, discard the liquid.
Set the chickpeas and the reserved liquid (or fresh water) aside.
Sauté the Aromatics: Heat the oil in a medium nonstick frying pan over medium heat.
Add the chopped onion and fry for 7–8 minutes, stirring occasionally, until soft and golden.
Stir in the grated ginger, crushed garlic, and green chilies, and continue to fry for another 2–3 minutes until fragrant.
Bloom the Spices: Add the ground coriander, cumin, and turmeric to the pan.
Stir for about 30 seconds until the spices are fragrant, then stir in the tomato puree.
Simmer the Curry: Add the drained chickpeas, salt, and 2¼ cups (540 ml / 18.3 fl oz) of your reserved organic chickpea liquid or fresh water.
Bring the mixture to a boil, then reduce the heat, cover, and let it simmer gently for 30 minutes to allow the flavors to meld.
Final Touches: Before serving, taste the curry and adjust the salt if needed.
Serve hot with your favorite accompaniments.
Adjust the salt at the end. If you start with pre-salted chickpeas, you'll need less than the recipe calls for.
