Heat a generous amount of oil and sauté the onions until fragrant and browned. Add the chopped tomatoes and stir until everything is soft. Add the turmeric powder/grated turmeric, chili powder, minced garlic, chopped chili peppers, and salt. Stir until well combined.

Add 1/2 cup water (about 100 ml) and stir well. Cook for about five minutes, stirring occasionally. Then add the chickpeas and stir well. Add 1 2/3 cups water (about 400 ml) and stir again. Add the ground cumin. Cook for 15 to 20 minutes to let the flavors meld and the liquid reduce slightly. Add the chopped cilantro, stir well, taste, and adjust seasoning if needed. Remove from heat and serve.