Add the onions, garlic, green chile, ginger, curry leaves and salt. Mix well.
Saute over medium to medium-low heat until the onions almost brown,
adding more olive oil if necessary.
Stir in the coriander, cumin, asafetida and cinnamon. Let cook
in the onion and oil mixture for a few minutes until the spices become aromatic.
Add the chickpeas and stir. Quickly pour in the water and then tomato
sauce, paprika and garam masala. Stir well.
Raise heat until the mixture bubbles. Then, lower heat and cover
to simmer slowly for about 30-40 minutes. The chickpeas should break down a
little while simmering and mix with the spices and sauce to make a thick brown gravy.
Remove the chile and serve topped with fresh cilantro and steamed rice.