Warm up the oil in a large pan. Add finely chopped onion and fry for 3 minutes on medium heat, stirring often.Add grated garlic, gratedginger, and red pepper flakes, and fry 1 more minute.
Turn the heat down to low, add cumin, turmeric, and coriander. Stir with a wooden spoon and toast the spices for 1 minute, or until you smell their fragrant aroma.
Add drained and rinsed chickpeas and stir them in the spices, on medium heat, for 1 minute.
Add canned tomatoes,water, salt, and black pepper.Stir and simmer on medium-low heat for about 25 minutes or until you reach your desired consistency.
Turn the heat off, add the garam masala, stir, taste, and adjust for salt.
Serve in a bowl with a squeeze of fresh lemon juice, chopped cilantro, and, optionally, a dollop of yogurt. This dish is excellent with basmati rice, naan, or roti.