Heat 2 tbsp oil in a large pot over medium. Add onion, cook 5 minute. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes. Add ginger and garlic, 2-3 minutes.
Add spices and the chickpeas, and season with salt and pepper. Stir until fully combined. Add tomatoes including juice, stir until fully combines, scraping up and bits from the bottom of the pan.
Add coconut milk, gently stir until coconut solids have totally melted and blended into the mixture. Reduce to low and simmer for 15-20 minutes.