Add cooking oil to a large pot or dutch oven and heat over medium heat. Add in the onion, Serrano and ½ teaspoon kosher salt. Let cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Stir in the ginger and garlic and continue cooking until fragrant, about 1 minute more.\nStir in the tomato paste, India spice, turmeric and ½ teaspoon kosher salt. Cook for 1 minute more, stirring constantly, until the tomato paste is deep red in color and the vegetables are well coated and fragrant.\nAdd in the tomatoes and all of their juices and ¼ cup water. Increase the heat to medium-high and bring to a boil. Once boiling, add in the chickpeas and 1 teaspoon kosher salt. Reduce the heat to medium\/medium-low and let simmer, stirring occasionally, allowing the mixture to thicken and the flavors to meld, about 10-15 minutes more. Season to taste with salt and additional India spice, as desired.\nRemove from the heat and stir in the chopped cilantro. Serve warm, over cooked rice or alongside warm Naan bread for dipping.