Steps
1. Heat the coconut oil in a medium pan over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until soft.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. Add the curry powder and turmeric, stirring for another minute to release their flavors.
5. Incorporate the chickpeas, coconut milk, and diced tomatoes, stirring well.
6. Season with salt and pepper, then bring to a simmer.
7. Reduce heat and let it cook for about 10 minutes, allowing the flavors to meld.
8. Serve hot, garnished with fresh cilantro.