Spray an ovenproof skillet with cooking spray, add 2 teaspoons oil and tilt pan to coat. Add cumin, turmeric, and curry powder and heat over medium-high heat about 30 seconds.
Reduce heat to medium. Add remaining oil, ginger, and onion and stir gently to coat. Cook, stirring frequently, 5 minutes, or until onion softens. If pan becomes too dry, spray with a little more cooking oil spray.
Add tomatoes and cook about 2 minutes. Add chickpeas, salt, pepper, and1/4 cup water and stir to combine; cook about 15 minutes, or until tomatoes are mushy and chickpeas are tender. Garnish with cilantro and serve.