In a large skillet, heat the coconut oil over medium heat.

Add the finely chopped onion and sauté until translucent, about 5-7 minutes.

Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add the garam masala, cumin, coriander, turmeric, and chili powder to the skillet, stirring well to combine and cook for another minute.

Pour in the diced tomatoes and tomato paste, stirring to mix everything thoroughly.

Add the coconut milk and chickpeas to the skillet, stirring to combine. Bring the mixture to a gentle simmer.

Reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.

Season with salt to taste, adjusting flavors as necessary.

Remove from heat and garnish with fresh cilantro before serving.

Serve hot over cooked rice or with naan.