Heat oil in a non-stick skillet over medium heat. Add onion and saute until soft and golden in color. Add the garlic and spices, and cook for 1 to 2 minutes, stirring continuously until aromatic.
Add the chopped tomatoes and cook for an additional 1 to 2 minutes. Add the drained chickpeas, cover, and allow mixture to simmer for 20 to 25 minutes, stirring occasionally. Stir in the yogurt just before serving. Serve immediately.