Heat oil in a medium sauce pan or large skillet. Sautee onions for 2-3 minutes or until translucent and just starts to brown. Add in tomato sauce and cook for another 5 minutes, stirring occasionally to prevent burning.
Add in cooked chickpeas and a cup of water. Cover and simmer over medium high heat for 10-15 minutes.
Rinse lentils with cold water and add to pot. Add an additional 2 cups of water and all remaining ingredients . Reduce heat. Simmer for an additional 20-25 minutes, stirring occasionally until lentils are soft to almost creamy.
Season to taste and enjoy with some warm flat bread/ naan/cornbread