Heat Oil: Warm two tablespoons of oil in a heavy skillet over medium heat until shimmering.

Sauté Onion: Add one diced onion and cook until it turns translucent and golden brown, about five minutes.

Add Aromatics: Stir in three minced garlic cloves and one tablespoon grated ginger, cooking until fragrant.

Toast Spices: Sprinkle in two tablespoons curry powder, one teaspoon ground cumin, half teaspoon turmeric, and a pinch of chili powder; toast for 30 seconds.

Simmer Tomatoes: Pour in one can of diced tomatoes, stir, and simmer until slightly reduced, about four minutes.

Combine Chickpeas: Add two drained chickpea cans and one can coconut milk; bring to a low simmer and cook for five minutes.

Season & Thicken: Season with salt and freshly ground black pepper, then simmer uncovered for another five minutes.

Rinse Rice: Rinse 1½ cups basmati rice in a fine-mesh sieve under cold water until it runs clear.

Cook Rice: Transfer rinsed rice to a medium pot, add two cups vegetable broth and a pinch of salt, then bring to a rolling boil.

Simmer Gently: Reduce heat to low, cover pot tightly, and let simmer undisturbed for 15 minutes.

Fluff & Rest: Remove pot from heat, let rice rest for five minutes, then fluff grains gently with a fork.