Chickpeas In Spicy Tomato Gravy

This is a dish from Food & Wine that didn't wow us.  I think the flavors were ok. (really spicy!) However there was something missing.  I swear, based on the picture of it on line that the recipe really calls for crushed tomatoes.  The gravy was more of a soup too.  I will file it under fixable, but probably won't work on it.  I enjoyed it more as I ate it but still eh. :/

Chickpeas In Spicy Tomato Gravy

8    garlic cloves,chopped
2    jalapeños,chopped
1 two-inch piece of fresh ginger,peeled and chopped
1/4 c  vegetable oil
3    onions,cut into 1/4-inch dice
2 T  ground cumin
1 T  ground coriander
3/4 t  cayenne pepper
1 1/2 c  canned diced tomatoes
2 fifteen-ounce cans chickpeas drained and rinsed
2 c  water
Salt
2 T  cilantro leaves
1. In a mini food processor, combine the garlic, jalapeos and ginger
and process to a paste. In a large nonstick skillet, heat the oil. Add
the onions and cook over moderately high heat until sizzling, about 3
minutes. Reduce the heat to moderate and cook, stirring occasionally,
until the onions are browned, about 7 minutes. Add the garlic paste and
cook, stirring, until fragrant, about 2 minutes. Add the cumin,
coriander and cayenne and cook, stirring, for 1 minute. Add the
tomatoes and simmer over moderate heat until thickened, about 6 minutes.
Add the chickpeas and water and simmer until the chickpeas are
flavored with the gravy, about 8 minutes. Season the chickpeas with
salt, garnish with the cilantro and serve.
Serve With Yogurt and naan.