First: use dried chickpeas which you have rehydrated in a pressure cooker or slow cooker, rather than canned chickpeas. If you don't know how, it is really easy and you can follow my step-by-step directions to do it.
Second: use MDH brand chana masala powder--they are a North Indian-based spice producer, and so their spice blends are not as spicy as many other brands which are based in South India. I once used a different brand, and it was so hot that Hubs and I could barely eat it.
Third: adding tamarind concentrate or chutney to the dish helps thicken the gravy and adds a hint of tanginess.
Now that I make sure to always use these three components in my channa masala, it turns out great!