Heat the oil in a large pan over medium heat. Add the red onion with a pinch of the salt and cook until translucent, around 5 minutes.
Add the ginger, garlic and serrano pepper cook 30 seconds or until fragrant.
Add the spices (cumin, coriander, cayenne pepper, turmeric and garam masala); cook an additional minute.
Add the tomatoes cook 1 minute.
Raise heat to medium high. Add the chickpeas. Bring to a full simmer. Reduce heat to medium-low to a gentle simmer and cook until the chickpeas are soft. 20-25 minutes.
Serve over prepared rice. Garnish with chopped fresh cilantro if desired.
Notes
Storing leftoversStore it in an airtight container for up to 2 days in the refrigerator. Reheat on the stove top over medium-low heat or in the microwave.