Place a frying pan and heat the olive oil over medium heat.
Add the onions to the pan and fry them for 2 minutes, stirring occasionally.
Add the ginger, cumin, and coriander powder and cook for a further 2 minutes until fragrant.
Add the garlic puree and chopped scotch bonnet pepper to the pantir to . Stir to avoid sticking.
Add the tomatoes and lemon juice. Stir to combine all the ingredients.
Add the chickpeas and lemon juice. Cook the chickpeas for 5 minutes, stirring occasionally.
Top with chopped herbs and yogurt (optional).
Serve immediately or cool and refrigerate for later. Hot and sour chickpeas can be served hot or cold!