Sauté the Aromatics: Heat oil in a large skillet over medium heat, add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic and ginger, cooking for 1-2 minutes.

Toast the Spices: Add curry powder, cumin, and turmeric to the skillet, stirring for 1 minute.

Add the Chickpeas: Stir in drained chickpeas and cook for 2 minutes.

Pour in Coconut Milk: Add coconut milk and simmer for 5-7 minutes until thickened.

Season to Perfection: Taste and season with salt, pepper, and lime juice; simmer for another 2-3 minutes.

Prepare for Serving: Prepare your cooked rice, fluff with a fork.

Garnish and Serve: Serve the chickpea curry over rice, garnish with cilantro and lime wedges.