Heat the oil in a large pot to medium heat, add the chickpeas, salt, garam masala, and ginger powder.

Give it a quick mix and let it cook on high heat for 3-4 minutes.

Stir to prevent it from burning.

Reduce the heat to low and add in the passata and coconut milk.

Stir and let it cook for about 5 minutes until hot.

Add more salt if required.

Once the curry is hot and creamy, transfer it to a bowl, garnish with chopped cilantro.