Step 1

Saute: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until soft and fragrant, about 3 minutes. Add seasonings and continue cooking for 2 minutes.

Step 2

Combine: Add chickpeas, tomato puree, and coconut milk. Cover and cook, stirring occasionally, until hot and simmering.

Step 3

Serve: Serve hot over a mound of rice with sliced naan, optionally garnishing with fresh cilantro.