Heat oil in a large skillet over medium heat until shimmering. Add the diced onion and cook for about 5-7 minutes, stirring occasionally, until it turns golden and fragrant.
Add the cumin, coriander, and turmeric to the pan. Toast the spices for about 30 seconds until they release a nutty aroma, stirring constantly to prevent burning.
Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
Add the drained chickpeas to the pan, stirring to coat them evenly with the spices and onion mixture. Let cook for 2 minutes to develop flavor.
Pour in the coconut milk and chopped tomatoes, stirring well. Bring the mixture to a gentle simmer, then reduce the heat to low and cook uncovered for about 15 minutes, until the sauce thickens slightly and the chickpeas are tender.
Check the seasoning and stir in the lemon juice. Taste and adjust salt if needed. Let the curry rest off the heat for a few minutes to allow flavors to meld.
Garnish with chopped cilantro or parsley, then serve hot over rice or with crusty bread for a satisfying, comforting meal.
