Begin by preheating a large nonstick skillet over medium heat.

While the skillet is heating, combine the curry powder, cumin, coriander, paprika, and ginger in a small bowl. Whisk them together until well blended.

Toss in the chopped onions and minced garlic along with a couple of tablespoons of water. Sauté for a couple of minutes until the onions soften and become translucent.

Sprinkle the previously prepared dry spice mixture over the softened onions and garlic. Mix well to coat them and cook for one more minute.

Add the diced tomatoes, drained chickpeas, and almond milk into the pan. Stir everything together until well combined, and allow the mixture to come to a gentle simmer for 2-3 minutes.

Reduce the heat to medium-low, then add the maple syrup. Season generously with salt and pepper to taste, allowing the curry to simmer for another 2-3 minutes to let the flavors meld.

Remove from heat, and it’s ready to serve! Enjoy your Easy Vegan Chickpea Curry over a bed of brown rice or savor it by itself.