Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are softened and translucent. Avoid browning them too much at this stage; they should be pale golden.

Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as this can make it bitter.

Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step helps to toast the spices and release their full flavor.

Pour in the crushed or diced tomatoes and add the salt. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, allowing the tomato mixture to thicken slightly and the flavors to meld.

Add the drained and rinsed chickpeas to the pot. Stir well to coat them with the tomato-spice mixture. If using pre-cooked canned chickpeas, ensure they are thoroughly drained and rinsed to remove excess sodium and starchy liquid.

Pour in 250ml (1 cup) of water. Stir to combine everything. Bring the mixture back to a gentle simmer.

Reduce the heat to low, cover the pot, and let the chana masala simmer for at least 20 minutes. This allows the chickpeas to absorb the flavors of the gravy and for the sauce to thicken. Stir occasionally to prevent sticking.

Stir in the garam masala. Taste and adjust seasoning with more salt if needed. If you prefer a tangier flavor, stir in the optional lemon or lime juice.

Serve the Chana Masala hot, garnished with fresh chopped cilantro. It is traditionally served with basmati rice, naan bread, or roti.