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Heat olive oil in a large pan over medium-high heat.
Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
Add garlic, ginger, and chilli or red pepper flakes.
Continue to cook over medium heat until garlic is fragrant, about 3-4 minutes.
Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
Add tomatoes and chickpeas. Stir to incorporate.
Cook for 15 minutes while stirring occasionally.
Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes.
Serve over basmati rice or with a side of naan.