1-Heat the oil in a large pot: Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2-Add the minced garlic and grated ginger,: Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3-Stir in the curry powder, turmeric, and: Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
4-Add the cubed sweet potatoes and chickpeas: Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
5-Pour in the coconut milk and add: Pour in the coconut milk and add enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
6-Season with salt and pepper to taste: Season with salt and pepper to taste.
7-Garnish with fresh cilantro before serving: Garnish with fresh cilantro before serving.