Heat the oil and add cumin seeds. When they start to change color and turn fragrant, add the onions and garlic and saute for two minutes.
Add the paprika, turmeric and chaat masala, if using, and mix for a few seconds. Add the tamari, maple syrup, ketchup, and chickpeas and mix well.
Add the green bell peppers and chili peppers. Stir well, lower the heat, and let everything cook together for about 10 minutes, stirring frequently to ensure nothing sticks to the bottom. If it starts to stick, sprinkle some water.
Using a potato masher, mash the chickpeas, leaving some whole. If you are using lemon instead of chaat masala, add the juice at this time and mix.
Check for salt, garnish with some coriander, serve hot.