Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the garlic, cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute more.
Stir in the chickpeas, tomatoes, vegetable broth, and coconut milk. Bring the mixture to a simmer and let it cook for 10-15 minutes.
Season the curry with salt and pepper to taste. If you prefer a smoother texture, you can blend the curry with an immersion blender or transfer it to a blender and blend until smooth.
Serve the curry hot, garnished with fresh cilantro and over rice or with gluten-free flatbread. Enjoy!
This recipe makes 4-6 servings, and it is a healthy, flavorful, and satisfying meal that is easy to make.
