Heat the oil in a large pan over medium-high heat. As the oil starts to shimmer, add the diced onion and sauté for about 5 minutes, or until it starts to soften and turn translucent. The colour will transition from pale yellow to a golden brown, releasing a sweet, caramelised aroma.

Add the minced garlic and sauté for another minute, stirring constantly to prevent burning. The aroma will fill the kitchen, mingling with the onion's sweetness.

Add the diced red bell pepper and sauté for 3-4 minutes, or until it starts to soften. The bell pepper will release its vibrant colour and juicy texture.

Stir in the curry powder, cumin, turmeric, and paprika. The spices will mix with the oil, creating a fragrant, slightly smoky scent.

Add the chickpeas, diced tomatoes, salt, and pepper. Stir well, ensuring the spices coat the chickpeas evenly.

Reduce the heat to medium-low and simmer, covered, for 20-25 minutes, or until the curry thickens and the flavours meld together. The aroma will deepen, and the flavours will intensify.

Stir in the chopped cilantro and serve hot over rice, naan, or with some crusty bread.