I have successfully done it into soupy and saucey things. It won’t have quite the same depth of flavor as if it had had the time to infuse into all the ingredients, but it should be OK.
Spice needs to be in the dish while cooking for the ingredients to meld with the chick peas. Extend the reheat time. I find having a copy of the recipe on the counter next to the stove and a pencil to check off what has been added and where I am helps. I’ve forgotten things too.
You could cook them in oil first and then simmer the channa masala for a longer time than you would normally use for just reheating. Try simmering the masala for about 30 minutes and taste it. you might want to add more salt to meld the spices. It won’t be exactly the same but it should work out ok.