Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the diced onions and sauté them, stirring occasionally, for 5 minutes. 

Add the ginger, garlic, and chili into the pot and sauté for two minutes, stirring occasionally. 

Add the garam masala, amchoor powder, paprika, turmeric, and kosher salt to the pot and stir continuously for 30 seconds to heat up the spices. 

Then add the crushed tomatoes and chickpeas. Stir to combine and bring to a low simmer. Reduce the heat and allow to simmer for 15 to 20 minutes, or until the chickpeas are tender. 

Remove the pot from the heat and add the lemon juice. Stir to combine and serve (if desired) with rice or naan.