In a large pot or dutch oven, add oil and heat over medium heat.
1 tablespoon coconut oil
Add cumin seeds and toast for 3 minutes until fragrant. Careful to not let them burn.
1 tablespoon cumin seeds
Add in onion, garlic, and ginger and cook for another 3 minutes until onion is translucent.
1 medium onion, 1 teaspoon ginger, 4 cloves garlic
Add in all the spices except garam masala. Cook for another 1-2 minutes until spices are fragrant.
½ teaspoon salt, 1 teaspoon cardamom, 1 teaspoon coriander, ½ teaspoon turmeric, Pinch pepper
Add in diced tomatoes, chickpeas, baking powder and water. Bring to a boil. Then turn down to medium and simmer for 15 minutes, covered.
10 oz can diced tomatoes with green chiles*, 2 15 oz cans chickpeas, ¼ teaspoon baking powder, ¼ cup water
Remove lid and with the back of a wooden spoon smash some of the chickpeas. They should be somewhat soft.
Add in coconut milk and garam masala. Stir until combined.
¾ cup full-fat coconut milk, 1 teaspoon garam masala
Cover and cook for another 5 minutes.
Serve in a shallow bowl over rice with naan. Squeeze fresh lemon juice on top or sprinkle with cilantro (Optional)