In a large saucepan, warm the vegetable oil over medium heat.

Add the finely chopped onion and sauté until it turns translucent, which should take about 3-4 minutes.

Add the minced garlic and grated ginger. Cook for an additional 1-2 minutes until the fragrance emerges.

Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for an extra minute to toast the spices.

Add in the diced tomatoes into the saucepan. Stir thoroughly to blend.

Pour in the coconut milk and bring the mixture to a gentle simmer. Allow it to cook for approximately 10 minutes, giving the flavours a chance to meld.

Add the drained and rinsed chickpeas to the saucepan. Stir to combine and let it simmer for another 5-7 minutes to heat the chickpeas through.

Season the curry with salt and pepper according to your taste. Adjust the cayenne pepper if you desire more or less heat.

Once the curry is thoroughly heated, and the vegetables have become tender, remove the saucepan from the heat.

Serve the luscious coconut chickpea curry over cooked rice or alongside your preferred flatbread.

Garnish with fresh cilantro leaves before serving.