Heat the oil in a medium-sized heavy-bottomed pan over medium heat until shimmering. Add the cumin seeds and cook until they crackle, about 30 seconds, filling the kitchen with their warm aroma.
Add the finely chopped onion to the pan. Cook, stirring often, until the onion turns translucent and begins to golden, about 5-7 minutes. The smell should be sweet and inviting.
Stir in the minced garlic and grated ginger. Sauté, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic; it should smell warm and pungent.
Add the ground coriander, turmeric, and smoked paprika to the pan. Toast the spices with the aromatics, stirring continuously, until they are fragrant and slightly darker, about 30 seconds.
Pour in the canned diced tomatoes, stirring to combine. Let the mixture cook, bubbling gently, for about 5 minutes until it thickens slightly and deepens in color.
Add the drained chickpeas to the pan, stirring to coat them in the tomato and spice mixture. Pour in the coconut milk and stir until well combined.
Bring the curry to a gentle simmer and cook, uncovered, for about 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld. The mixture should bubble softly, and the chickpeas will be tender but still hold their shape.
Taste the curry and adjust the seasoning with a pinch of salt if needed. You can also add a squeeze of lemon for brightness, if desired.
Remove the pan from heat and sprinkle chopped cilantro over the curry. Give it a gentle stir to distribute the herbs, then let it sit for a few minutes to settle the flavors.
Serve the chickpea curry hot, over steamed rice or with flatbread, and enjoy the comforting aroma and rich, thick sauce with tender chickpeas in every bite.
