Prep step: Blend the tomatoes. If you are using whole tomatoes, blend them together with a ¼ cup of water in a blender for 30 seconds or until smooth. If you are using tomato sauce, you can skip this step.
Make the sauce. In a large pot or skillet, combine the tomatoes (or tomato sauce) with the tomato paste, drained and rinsed chickpeas, coconut milk, plant based milk, and all the herbs and spices, adding only half of the garam masala at this point. Mix well and mostly cover with a lid. Bring to a boil.
Cook the curry. Once it has boiled, reduce the heat so that it simmers and simmer for 15 minutes. Taste and adjust for flavor as needed. When the curry is done, sprinkle over top the remaining teaspoon of garam masala and mix in the spices. Serve with rice, potatoes, or bread and enjoy!
