In a large skillet, heat the 2 tablespoons of neutral oil over medium heat. Once hot, add the finely diced yellow onion. Cook for about 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
Add the minced garlic and ginger to the skillet. Sauté for another 2-3 minutes until fragrant, being careful not to let them burn.
Stir in the ground cumin, ground coriander, turmeric powder, and chili powder. Cook the spices for about 1 minute to release their flavors, stirring continuously.
Pour in the 28-ounce can of crushed tomatoes. Stir well to combine, and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Add the drained and rinsed chickpeas to the skillet. Mix thoroughly, and let everything cook together for another 10 minutes, allowing the chickpeas to absorb the spices.
Stir in the garam masala, coconut sugar (if using), and lemon juice. Season with salt to taste. Allow the Chana Masala to simmer for an additional 5 minutes.
Remove the skillet from heat and garnish your Chana Masala with fresh chopped cilantro. Serve hot with rice, naan, or your favorite bread.
