Heat oil in a large pan over medium heat.
Add mustard seeds and cumin seeds then cook for a 2-3 minutes, or until they start to pop.
To the pan, add the garlic, ginger, and onion. Sauté for about 10 minutes or until the onions are translucent and turning slightly golden.
Sprinkle over the spices - turmeric, ground cumin, ground coriander and curry leaves. Cook for a further 2 minutes.
Add the drained chickpeas and cook for a minute or two - the chickpeas should be nicely coated in the spices.
Pour in the coconut milk and tomato paste, then mix everything well until it's all combined. Bring it all to the boil.
Once boiling, add the fenugreek leaves and then reduce heat to low. Simmer away for 20 minutes at which point the sauce should have reduced and darkened slightly.
Taste and season with salt as desired.