Meanwhile, chop the onion, green chilli and prepare the spice mixes in separate bowls so you have them ready to go.
In a large non-stick wok or saucepan, start to heat 2 tbsp oil. Add the base spices and allow to fry for 1-2 minutes till starting to sputter.
Add the diced onions and cook on medium until the onions start to turn golden brown. About 10-15 minutes.
Add the minced ginger, garlic and diced green chilli. Cook for 1-2 minutes until fragrant.
Add the curry spice mix and allow the spices to roast and get fragrant for about 1 minute.
Add the crushed tomatoes and cook on medium low, stirring often, until some of the liquid from the tomatoes has evaporated and the oil starts to to separate on top of the curry mixture.
By this time the chickpeas should be softened. Remove the tea bag from the chickpeas and add the chickpeas with their boiling water into the tomato mixture.
Stir and bring to a boil and let it simmer for 5-10 minutes. Taste and adjust seasonings to your liking. You can also add more water if you like. Or allow to boil for longer to evaporate the liquid for a dryer curry.