Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and cook for about 5 minutes, or until soft and translucent.

Stir in the minced garlic and grated ginger. Cook for 1 minute, until fragrant.

Add the curry powder, turmeric, and cumin. Stir continuously for about 30 seconds to toast the spices and release their flavor.

Add the cubed sweet potatoes and chickpeas. Stir well to coat them evenly with the spices.

Pour in the coconut milk and add enough water to just cover the vegetables.

Bring the mixture to a gentle boil, then reduce the heat to low.

Simmer uncovered for 15–20 minutes, or until the sweet potatoes are tender and the sauce has thickened slightly.

Season with salt and black pepper to taste.

Garnish your Sweet Potato and Chickpea Curry with fresh cilantro before serving.