Heat the coconut oil in the multi-cooker with the Sauté function. Add the onions and sauté for 5-7 minutes until deeply golden.
Add garlic and sauté another 2-3 minutes.
Add the garam masala, ground cumin, coriander, paprika, and turmeric. Stir well.
Add the tomatoes and their juices, stirring constantly for about 3 minutes, scraping up any browned bits on the bottom.
Once the tomato starts to break down add the salt and drained chickpeas. Stir to cover.
Set the multi-cooker to HIGH pressure for 25 minutes. When done, naturally release pressure for 15 minutes, then manually release.
Taste and adjust salt if needed. Serve with naan bread or basmati rice.