Soak chickpeas overnight. Boil the next day until cooked through

Add onions to pan and cook until fragrant, add tomatoes. Add salt and ground black pepper and stir together. Lower heat to medium and allow to cook down until tomatoes turn to paste about 10 minutes

Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.

Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes

Remove the coconut chickpea curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine

Serve