Vegan chickpea curry

Heat the vegetable oil in a large pan or pot over medium heat.
Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the chopped red and yellow bell peppers and cook for about 3-4 minutes until they start to soften.
Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Stir well to coat the vegetables with the spices, and cook for another 2 minutes.
Pour in the diced tomatoes and coconut milk. Stir to combine all the ingredients.
Add the drained and rinsed chickpeas to the pot, and season with salt and pepper to taste. Stir everything together.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, stirring occasionally.
Taste and adjust the seasoning if needed.
Serve the vegan chickpea curry hot, garnished with fresh cilantro leaves if desired. It's excellent with cooked rice or naan bread.
Enjoy your homemade vegan chickpea curry!