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Ideally your chickpeas will be as dry as possible, so once you drain and rinse them, use a paper towel or clean tea towel to pat them dry.
Add the chickpeas to a bowl and mash them with a fork. Mix in the turmeric, paprika, fresh ginger, salt, and pepper.
Heat your coconut or olive oil in a skillet over medium heat. Add the red pepper flakes and cumin seeds to the oil, and allow to cook (bloom) for 15-30 seconds.
If using the onion and garlic, add the onion to the hot oil and sauté until soft (about 3-5 minutes), then add the garlic and sauté for another minute or two. If avoiding onion and garlic for dietary reasons, just skip this step.
Add the chickpeas and sauté for about 5 minutes, stirring occasionally to make sure it gets evenly cooked. I sometimes add my veggies in here to let them cook alongside, and other times just serve the raw veggies with it.
Serve alone with avocado and herbs (and tomato, etc. if you want), or on a bed of mixed greens.