Heat oil in a pan, add cinnamon stick, cardamom and cook for 30 seconds. Next add onions, ginger, garlic and curry leaves; cook until the onions turn translucent.
Stir in tomatoes and curry powder. Cover and cook till tomatoes turn mushy.
Add the potatoes, chickpeas and 1cup of water. Bring to a boil and simmer covered until the sauce thickens and potatoes are tender, about 15~20 minutes.
Season with salt and pepper.