Heat the oil in a large skillet or dutch oven over medium heat until shimmering and fragrant.
Add the diced onion and sauté for about 5 minutes until it turns translucent and starts to brown slightly, filling your kitchen with a warm aroma.
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant and slightly golden.
Add the ground cumin, turmeric, and smoked paprika, stirring constantly for 30 seconds until the spices bloom and release their aroma.
Pour in the drained chickpeas and stir to coat them well with the fragrant spice mixture.
Pour in the coconut milk, stirring gently to combine everything into a creamy, bubbling sauce. Bring it to a gentle simmer over medium-low heat.
Reduce the heat and let the curry simmer uncovered for about 15 minutes, stirring occasionally, until the sauce thickens slightly and the chickpeas soak up the flavors.
Taste and season with salt as needed. Squeeze in the juice of half a lemon or lime to brighten the flavors.
Remove from heat and sprinkle chopped cilantro over the top for a fresh, herbal finish.
Serve the warm, creamy chickpea curry over steamed rice or with crusty bread for a comforting, satisfying meal.
