Drain and rinse the chickpeas. In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, and ginger and saute for 2 minutes until is fully wilted.
1
Then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 10 - 15 minutes until the chickpeas cooked.
2
Stir in the coconut milk until fully combined, then remove from the heat. Serve with with basmati rice.