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Cook the base: Heat 2 tablespoons olive oil in a large pot over medium heat.Add 1 medium onion (chopped) and cook for about 3 minutes until soft, stirring sometimes.Add 2 cloves garlic (grated), 1 inch ginger (grated), ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, and 1 teaspoon turmeric powder Cook for 1 minute, stirring, until it smells nice. If it looks dry, add a small splash of water.
Add chickpeas and simmer: Add 2 cans chickpeas (rinsed), 1 can crushed tomatoes, and 2 cups vegetable broth.Season with 1 teaspoon salt and pepper, then stir.Bring to a boil, then lower the heat and let it simmer for 15 minutes. Stir occasionally and add a bit more stock if it gets too thick.
Make it creamy: Turn off the heat and wait until it stops bubbling.Stir in 1 cup Greek yogurt until smooth and creamy.
Taste and serve: Taste and add more salt, pepper, or a little lemon juice if needed.Serve warm with rice or naan. Add toppings like cilantro, green onions, or cashews if you like.