Prep your ingredients. Chop the vegetables. Make the spice mix, Drain and rinse the chickpeas. Mix the tomato paste with water.
Heat a skillet over medium heat.
Add the vegetable oil.
Add the cumin seed and cook until it sizzles. This should happen almost instantly.
Cook the onions until they are soft and translucent, about 1-2 minutes.
Stir in the garlic, green chili and diced tomato.. Cook one minute, stirring occasionally.
Turn the heat down. Add the spice mix and cook 20-30 seconds.
Add the diluted tomato paste, turn the heat up and cook for 30 seconds or so.
Mix in the ginger, cilantro and water.
Add the chickpeas.
Reduce the heat and cook, stirring, until the chickpeas are warmed through.
Garnish with tomato and cilantro and serve.