Heat the oil in a medium heavy-bottomed pan over medium heat until shimmering. Add the cumin seeds and toast for about 30 seconds until fragrant and crackling.
Add the finely chopped onion to the pan and cook, stirring occasionally, until it turns translucent and begins to golden, about 5 minutes. The onion should smell sweet and earthy.
Stir in the minced garlic and grated ginger, cooking for about 1 minute until aromatic and slightly golden. Keep an eye to prevent burning.
Add the turmeric, ground coriander, and smoked paprika to the pan. Toast the spices for 30 seconds, stirring constantly, until they darken slightly and release a fragrant aroma.
Pour in the crushed tomatoes and stir well. Let the mixture cook for about 5 minutes, stirring occasionally, until it thickens slightly and smells bright and tangy.
Add the drained chickpeas to the pan, stirring to coat them evenly in the tomato and spice mixture. Cook for 10 minutes over medium-low heat, allowing the flavors to meld and the chickpeas to soften.
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer and cook for another 8-10 minutes until the sauce is creamy, thickened, and fragrant.
Taste and adjust seasoning with salt as needed. If the sauce thickens too much, add a splash of water or broth to loosen it. For extra brightness, squeeze in some lemon juice and stir.
Finish by sprinkling chopped fresh cilantro over the curry for a burst of herbal freshness and aroma. Give it a gentle stir to distribute the herbs evenly.
Serve the hot chickpea curry over steamed rice or with warm flatbread. Enjoy the rich, fragrant flavors and creamy texture with each spoonful.
