Heat the oil in a medium heavy-bottomed pan over medium heat until it shimmers and begins to gently crackle.
Add the chopped onion and sauté, stirring often, until it turns golden and soft, about 5-7 minutes. The aroma should be sweet and fragrant as it caramelizes slightly.
Stir in the minced garlic and toast it with the onions for about 30 seconds until fragrant and slightly darker in color, taking care not to burn it.
Add the tomato paste and cook, stirring constantly, for 1-2 minutes until it deepens in color and becomes slightly thickened, building a rich base.
Stir in the smoked paprika, cumin, and coriander, toasting the spices for about 30 seconds until they release their fragrant oils.
Add the rinsed chickpeas, then pour in the coconut milk. Bring the mixture to a gentle simmer, stirring to combine all the flavors evenly.
Reduce the heat to low, partially cover the pan, and let the curry simmer gently for about 10 minutes. The sauce should thicken slightly and coat the chickpeas beautifully.
Remove from heat and squeeze in the fresh lemon juice, stirring well. Taste and adjust seasoning if needed—add a pinch of salt if desired.
Let the curry rest for a few minutes to allow flavors to meld, then serve hot with rice or flatbread, garnished with fresh herbs if desired.
