Heat oil in a large skillet over medium heat. Add onion and cook 6-7 minutes until deeply golden.
Stir in garlic, ginger, garam masala, smoked paprika, and cayenne. Cook 1 minute until fragrant.
Add crushed tomatoes and bring to a simmer. Cook 10 minutes, stirring occasionally, until slightly thickened.
Stir in chickpeas and coconut milk. Simmer uncovered 12-15 minutes, until the sauce is thick and rich.
Season with salt to taste. Serve over rice, topped with cilantro.
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