1-Follow these straightforward steps to make your chickpea coconut curry from scratch. Start by preparing all the ingredients, like dicing the onion and mincing the garlic, to keep things organized and smooth. Heat 2 tablespoons of coconut oil in a deep pot over medium-high heat, then add the diced onions and tomatoes, sprinkling with sea salt and black pepper.

2-Stir the mixture and reduce the heat to medium, cooking for about 10 minutes until the onions soften and the tomato juices release. Next, add the chickpeas, garlic, garam masala, curry powder, and cumin; stir everything together for even flavor distribution. Pour in the coconut milk and stir again, adding coconut flour if you want to thicken the curry slightly.

3-Bring the pot to a boil, then lower the heat to medium-low and simmer for 10 to 12 minutes. Once done, taste and adjust the seasoning with more salt and pepper as needed. Finally, remove from heat, squeeze in the juice of one small lime, stir well, and let it cool slightly before serving with rice or flatbread for a complete meal.