In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for an additional 1 minute to toast the spices.

Add the diced tomatoes to the pot. Stir well to combine.

Pour in the coconut milk and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavours to meld together.

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

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

Once the curry is heated through and the vegetables are tender, remove the pot from the heat.

Serve the creamy coconut chickpea curry over cooked rice or with your choice of flatbread.

Garnish with fresh cilantro leaves before serving.