Pour the second tablespoon of oil into the pan. Add the minced garlic, ginger, chilies, coriander, turmeric, tomato puree, and fresh cilantro, and cook for 2 minutes, stirring the entire time so it doesn’t catch. Pour in the stock, tomatoes, and chickpeas, bring to a simmer and season with kosher salt. Reduce the heat to medium low, and allow the curry to simmer away for 20 minutes, until thickened.