In a large skillet over medium heat, warm 1 tablespoon of oil until shimmering. Add diced onion and sauté for about 5 minutes until translucent and fragrant. Stir in minced garlic and ginger, cooking for an additional 1-2 minutes.

Add curry powder, cumin, and turmeric. Let the spices toast for about 1 minute.

Pour in the chickpeas, stirring well to coat them with the spices. Cook for about 2 minutes.

Slowly add coconut milk to the skillet. Bring to a gentle simmer and cook for about 5-7 minutes until it thickens slightly.

Season with salt and pepper to taste. Add a squeeze of fresh lime juice if desired. Simmer for an additional 2-3 minutes.

Prepare your cooked rice of choice. Fluff it with a fork to keep it light and airy.

To serve, scoop rice onto each plate, ladle the curry over the top, and garnish with chopped cilantro. Add lime wedges on the side.