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In a large pot with canola oil over medium to high heat, add the chickpeas, salt, garam masala, and ginger powder.
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Give it a quick mix and let it cook on high heat for 3-4 minutes.
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Stir to prevent it from burning.
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Reduce the heat to low and add in the passata and coconut milk.
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Stir and let it cook for about 5 minutes until hot.
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Add more salt if required.
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Once the curry is hot and creamy, transfer it to a bowl, garnish with chopped cilantro.
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