Heat oil in a deep pan and add onions and green chillies. Fry for a few minutes till the onions get tender and lightly browned.
Add in the ginger-garlic paste, tomato paste, spices and salt, and fry for a few seconds to mix everything well.
Add in the chopped tomatoes and cook till tomatoes pulp and start to give out oil from the sides.
Stir in about a cup of water, allow it to come to a boil, and then add chickpeas. Let it simmer covered for a few minutes till chickpeas are soft and tender to the touch. Add in more water if necessary, depending on the consistency of the curry you prefer.
Garnish with fresh cilantro and lemon wedges.