Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook, stirring constantly, for about 1 minute to toast the spices.
Pour in the canned diced tomatoes, including their juices. Allow the mixture to simmer for about 5 minutes, letting the flavours combine and the sauce thicken slightly.
Add the drained and rinsed chickpeas to the pot. Stir well to coat them with the tomato and spice mixture.
Pour in the coconut milk. Mix everything together.
Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavours to meld and the bell pepper to soften.
Season the curry with salt and pepper according to your taste preferences.
Serve the coconut chickpea curry over cooked rice or with your favourite bread.
Garnish with fresh cilantro leaves before serving.
