In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent and tender, about 5-7 minutes.
Add the minced garlic, garam masala, turmeric, and ground coriander to the skillet. Stir continuously for about a minute until the spices are fragrant.
Pour in the can of whole tomatoes along with their juices. Use a wooden spoon to break the tomatoes up into smaller pieces. Stir in the salt and crushed red peppers, allowing the mixture to simmer for about 10 minutes.
After the sauce has thickened slightly, stir in the coconut milk. Let the mixture simmer for an additional 5 minutes, allowing the flavors to meld.
Add the drained chickpeas and the cut ripe tomatoes to the skillet. Stir well and let it simmer for another 5-7 minutes until everything is heated through.
Remove the skillet from the heat and stir in the chopped cilantro. Serve the tomato chickpea curry over cooked brown basmati rice for a complete meal.
