In a large non-stick frying pan over medium-high heat, stir onions for 3 minutes or until translucent in colour. Stir in garlic and ginger and cook for 30 seconds longer. Stir in masala paste and cook for 30 seconds. Stir in chickpeas and diced tomatoes, cook for 10 minutes. Take off the heat and slowly stir in yogurt.
Serve in a bowl topped with cilantro and a half slice of toasted whole-wheat naan.