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Finely grate 2 garlic cloves directly into the yogurt in a bowl and season with salt. Stir 2 or 3 garlic cloves to combine, then taste, adding the final clove if you want it more garlicky and more salt if needed. Cover and refrigerate until ready to use.
In a medium, heavy-bottomed saucepan, heat the oil over medium-high. When the oil is shimmering, add the onion and chile and cook, stirring often, until the onion is translucent and golden at the edges, about 10 minutes. Add more oil if the pan looks dry.
Lower the heat slightly, then stir in the coriander, cumin, turmeric and black pepper and cook, stirring, until sizzling and fragrant, about a minute. Stir in the tomato and salt.
Add the chickpeas and 2 cups of water, or enough just to cover. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer, stirring occasionally, until the liquid has reduced and thickened, 15 to 20 minutes.
Remove from the heat, taste and add more salt if needed. Stir in 2 tablespoons of the reserved garlic yogurt. Serve immediately, topped with cilantro and alongside the remaining garlic yogurt, flatbread or rice and whole chiles to nibble on for extra heat.