Step 1:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 2:
Add the chopped onions and sauté for 4-5 minutes until they turn golden brown. Stir in the garlic, ginger, and green chili, and cook for an additional 1-2 minutes.

Step 3:
Add the chopped tomatoes and cook until they soften and break down, about 5 minutes. Add the ground turmeric, ground coriander, chili powder, and salt, and stir to combine.

Step 4:
If using dried chickpeas, add them to the pot along with enough water to cover them. Bring to a boil, then lower the heat and simmer for 1 hour or until the chickpeas are tender. If using canned chickpeas, add them directly to the pot with the potatoes.