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Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.
Add the minced garlic and ginger to the skillet. Cook for another 2 minutes until fragrant.
Add the cumin seeds to the skillet and let them sizzle for about 30 seconds until aromatic.
Stir in the turmeric, ground coriander, ground cinnamon, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the coconut milk and vegetable stock (or water). Stir well to combine.
Add the chickpeas and chopped tomato to the skillet. Stir well and bring the mixture to a simmer.
Reduce the heat to low and let the stew simmer for about 15-20 minutes, stirring occasionally, until the flavors meld together and the stew thickens.
Add salt to taste and squeeze in the lemon juice. Stir well.
Garnish with fresh cilantro leaves and serve hot with steamed rice or roti.
