In a large pot or dutch oven, gently fry a finely chopped onion on medium-low heat for 3 minutes.Next, add grated garlic and ginger, and fry for one more minute.
Add in curry powder, cumin, turmeric, ground coriander, and red pepper flakes, and toss them around the pan with the onion.Toast the spices for about 1 minute or until you smell their fragrant aroma.
Add drained and rinsed canned chickpeas and toss them in the spices for another minute.
Add vegetable broth, canned crushed tomatoes, salt, and black pepper. Stir and simmer uncovered for 20 minutes.
Add the coconut milk, then blend some chickpeas with an immersion blender to make the curry creamier.
Simmer for 10 to 15 more minutes until you reach your desired consistency.
Finally, add the garam masala, then taste and adjust for salt.Serve with naan or on basmati rice. Add a wedge of lemon and some freshly chopped cilantro on top.