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Heat 2 tablespoons oil in a medium pot over medium heat. Add 1 teaspoon cumin seeds and cook until they’re browned and fragrant, about 1 minute. Add the onion with a pinch of salt and cook until soft and golden, about 8 minutes.
Add the garlic and ginger, as well as 2 teaspoons garam masala, 1 teaspoon coriander, and ¼ teaspoon chili flakes, and cook for 30 seconds more.
Add half of the chickpeas and crush them with a potato masher until most of them are smashed. Then add the remaining chickpeas, the tomato sauce, 1 tablespoon lemon juice, ½ teaspoon turmeric, lots of black pepper, and ½ cup water. Stir to combine, cover with a lid, reduce the heat to low, and simmer gently for 15 minutes, stirring occasionally.
Taste and adjust the seasonings, if needed. Garnish with herbs before serving.