1-First, prepare all ingredients by slicing the onion, mincing the garlic, and measuring out the spices to set yourself up for success.

2-Heat the oil in a large heavy-bottomed pot over medium-low heat, then add the sliced onion, minced garlic, and crushed red pepper flakes. Cook, stirring occasionally, until the onions soften and turn deep golden, about 15 minutes; add water if they get too dry.

3-Once that’s done, increase the heat to medium and stir in the curry powder and cumin, toasting for about 1 minute to bring out their full flavor.

4-Next, add the crushed tomatoes and scrape the bottom of the pan to mix in any browned bits, letting it cook for a bit to thicken.

5-Pour in the coconut milk and add the drained chickpeas, stirring everything together before reducing the heat to low.

6-Simmer the mixture for about 10 minutes until the sauce thickens and the chickpeas soften slightly, stirring now and then.

7-Finally, season with salt and pepper to taste, then garnish with chopped fresh cilantro and serve with lime wedges, rice, or naan bread for a complete meal.