Heat the coconut oil in a large pot over medium heat.

Add the chopped onion and sauté until it turns translucent, which should take about 3-4 minutes.

Add the minced garlic and grated ginger. Cook for an extra 1-2 minutes until a fragrant aroma develops.

Then add the ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook while stirring continuously for approximately 1 minute to toast the spices.

Pour in the canned diced tomatoes, along with their juices. Let the mixture simmer for around 5 minutes, allowing the flavours to meld and the sauce to thicken slightly.

Add the drained and rinsed chickpeas to the pot. Stir thoroughly to ensure they are coated with the tomato and spice mixture.

Pour in the coconut milk and mix all the ingredients together.

Reduce the heat to low and allow the curry to simmer for about 15 minutes. This will help the flavours meld and the bell pepper to soften.

Season the curry with salt and pepper to match your taste preferences.

Serve the coconut chickpea curry over cooked rice or alongside your favourite bread.

Just before serving, garnish with fresh cilantro leaves.