Heat canola oil in a large skillet over medium heat.

Add diced yellow onion and cook until softened and translucent, about 5-7 minutes.

Add minced garlic and cook for about 30 seconds.

Stir in garam masala, chili powder, ground cumin, ground coriander, cinnamon, cardamom, and turmeric.

Cook, stirring constantly, until a dry paste forms.

Add diced tomatoes and cook until much of the liquid has evaporated, a few minutes.

Add ginger and garlic paste (or fresh ginger) and stir.

Cook for another minute or so.

Add drained and rinsed chickpeas and water.

Stir well and cook for about 15 minutes, stirring occasionally.

Add diced jalapeno or serrano chili and stir again.

Heat until the pepper has softened.

Serve in a bowl and garnish with chopped fresh cilantro.