In a large pot heat the oil over medium heat, add the onion and salt, stir and cook for 3-4 mins
Add the jalapeño, ginger and garlic paste then cook for 2 mins.
Next add all the spices and tomato paste then stir together and cook for 2 more mins.
After pour the diced tomatoes with their juices and 1 Cup vegetable broth into the pot, bring to a boil & cook for 10 mins , stirring occasionally.
Reduce heat to a simmer then stir in the coconut milk and chickpeas Cook until chickpeas well cooked heated through.
Lastly add chopped cilantro leaves. and serve with chapati, roti or Rice.