Finely chop the onion and cook in a saucepan over a medium heat with a small amount of oil. Cook until the onion is soft and translucent - about 7 minutes.
Mince the garlic and add it to the pan. Leave to cook until fragrant, around 30 seconds.
Add all the remaining ingredients into the saucepan and stir well. Turn the heat down to medium-low and leave to simmer for around 10 minutes or until the sauce has thickened up and the chickpeas are cooked through.