Heat the oil in a skillet over medium heat. Add the onion and sauté until soft and translucent, about 3–4 minutes.

Stir in the garlic and cook for another 30 seconds until fragrant. Don’t burn it—the aroma should feel like a warm hug, not a campfire.

Add the curry powder, cumin, and paprika. Toast for about 30 seconds to wake up the spices. If you sniff and it doesn’t smell good, you’re doing it wrong—adjust heat accordingly.

Pour in the tomatoes with their juice, chickpeas, and water or stock. Stir to combine, bring to a gentle simmer, and cook for 8–10 minutes to meld flavors.

Stir in the coconut milk (or yogurt) and simmer another 2–3 minutes. If the sauce looks too thick, add a splash more water.

Season with salt and pepper to taste. Finish with a handful of chopped cilantro or parsley if you’re feeling fancy.