Steps
1. In a small pan, heat the olive oil over medium heat.
2. Add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent.
3. Stir in the turmeric, cumin, and coriander powders, cooking for 1 minute to release the flavors.
4. Add the diced tomatoes and chickpeas, stirring to combine. Cook for about 5 minutes until the tomatoes soften.
5. Pour in the coconut milk and let it simmer for another 5 minutes. Season with salt and pepper.
6. If adding an egg, create a small well in the curry and crack the egg in. Cover and cook until the egg is done to your liking.
7. Garnish with fresh cilantro before serving.