Indian-Inspired Spicy Chickpea Curry

Heat oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent. Add the bell pepper and cook for another 2-3 minutes. Stir in the diced tomatoes, coconut milk, curry powder, turmeric, cumin, cayenne pepper, salt, and pepper. Bring to a simmer and add the chickpeas. Cook for 20 minutes, stirring occasionally. Serve hot, garnished with fresh cilantro.