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In a large skillet heat oil over medium high heat. Add onions and cook for about 5 minutes until they are nice and soft. Add in garlic and ginger and cook for another 2-3 minutes.
Mix in the turmeric, cumin, and curry powder for about a minute, until it combines and mixes with the oil and onions.
Pour in the chickpeas, chicken broth and coconut milk and bring to a simmer. Cook for about 10 minutes until the chickpeas start to soften. Using a potato masher, a large fork or back of a wooden spoon gently crush the about half of the chickpeas. You don't want to create a mushy paste, just enough to help thicken the sauce.
Let the chickpeas cook for about another 10 minutes until the sauce is thick and the chickpeas are soft.
Remove the the heat and serve over rice with plenty of cilantro.