Film bottom of large saucepan or Dutch oven with olive oil. Heat low-medium.

Add onions and cook, stirring frequently until deeply caramelized. More colour creates more flavour.

Reduce heat to low. Add the garlic, stirring and if the pan seems dry add more oil.

Add cumin seeds, coriander, ground ginger, garam masala, and cardamom pods. Stir frequently and fry for approximately 30 seconds until fragrant.

Add 1/4 cup water and scrape up brown bits from the bottom. Cook until the water has evaporated completely.

Pour in fluid from canned tomatoes and then the tomatoes. Break and mash them as you add them.

Add salt.

Raise heat to medium and bring pot to a boil.

Reduce heat to low, add cilantro and cayenne, and simmer the sauce gently, stirring occasionally until the gravy thickens a bit.

Taste and adjust seasoning if necessary.

Add chickpeas, stirring well, and cook over low heat for about five minutes.

Add another 2 Tbs of water and cook until water us absorbed.

Repeat adding and cooking off water to help concentrate sauces flavour. Add more spices if necessary.

(Optional) Stir in yogurt or garnish with lemon and cilantro.