For 4 Person(s)
Heat oil in a medium pot on medium-high heat for 1 minute.
Add cumin seeds and allow to sizzle for about 30 seconds.
Add onions and sauté 8 to 10 minutes, or until they are brown.
Stir in tomatoes, salt, ginger and jalapeño peppers and stir well. Sauté for about 5 to 8 minutes, or until oil glistens on top.
Stir in chickpeas and coconut milk. Bring to a boil, reduce the heat to medium-low, cover and simmer for 5 to 8 minutes. Stir chickpeas at least once while they are simmering.
Add green onions, stir and simmer chickpeas for just 1 minute more, then turn off the heat.
To serve: Divide curry among six plates with naan.