Steps
1. Heat the oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the garlic and ginger, cooking for another minute.
4. Add the diced tomato and cook until softened.
5. Mix in the curry powder, turmeric, and cumin, stirring for 30 seconds.
6. Add the chickpeas and water, bringing to a simmer.
7. Reduce heat and let it cook for 10 minutes, stirring occasionally.
8. Season with salt and garnish with fresh cilantro before serving.