Steps
1. Heat the vegetable oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the curry powder and turmeric, stirring well to coat the onions.
5. Pour in the diced tomatoes and coconut milk, mixing thoroughly.
6. Add the chickpeas and season with salt and pepper, bringing the mixture to a gentle simmer.
7. Let the curry cook for about 10-15 minutes, allowing the flavors to meld together.
8. Serve hot, garnished with fresh cilantro if desired.