Using a mortar and pestle, crush the ginger, garlic and green chili with a bit of salt. This will will help to create a paste. Set it aside.
Heat a pot over medium heat. Add the oil and let it sizzle, and then add the spices. Let the spices sizzle for 30 seconds and become fragrant.
Add the finely chopped onion, salt and pepper and stir to combine. Cook for a few minutes until the onions soften. Add the crushed ginger-garlic and green chili. Add the tomato paste and stir until caramelized. Add the pureed tomatoes.
Add the chickpeas and 2 cups of water or veggie broth. Add more water if mixture is thick. Simmer for 15 minutes and taste for seasoning.
Garnish with cilantro and serve Chana Masala with rice or naan with lime juice wedges.