To prepare your mise en place, first crush the garlic into a paste. Finely chop the ginger and mince the chilies. Depending on how spicy you like your curry, you may want to remove some of the ribs and seeds. Next, core and dice the tomatoes into medium dice. Drain and rinse the chickpeas under cold water and set aside.
*Note: For the best flavor and results, soak and cook about 1 cup or so of dried chickpeas from scratch. Using canned chickpeas is faster but the flavor and texture of the dish is not as good as it could be.
Remember to stir the onions occasionally and adjust the heat downward, if necessary. They need to cook slowly until they become a nice, even golden color.
Next, using a spice grinder or mortar and pestle, finely grind the coriander followed by the cumin. Lastly measure out the cayenne, turmeric and Kashmiri powder.
*Kashmiri powder can be substituted with regular chili powder.