1-Heat 2 tablespoons of vegetable oil or coconut oil in a large heavy-bottomed pot over medium-low heat.

2-Add 1 medium sliced onion, 3 cloves of minced garlic, and ¼ teaspoon of crushed red pepper flakes.

3-Cook, stirring occasionally, until the onion is softened and deep golden, approximately 15 minutes; add water if the onions become dry.

4-Increase heat to medium; stir in 1 to 2 tablespoons of curry powder and 1 teaspoon of cumin and toast for about 1 minute.

5-Add 1 (15 ounce) can of crushed tomatoes; scrape the bottom of the pan to loosen browned spices and onions.

6-Pour in 1 (13.5 ounce) can of full-fat coconut milk; add 2 (15 ounce) cans of drained and rinsed chickpeas and stir.

7-Reduce heat to low and let simmer for about 10 minutes until the sauce thickens and the chickpeas soften slightly; stir occasionally.

8-Season with salt and pepper to taste and adjust seasonings as needed.

9-Garnish with chopped fresh cilantro and lime wedges; serve with basmati rice and/or naan bread.