Step 1

In a large pot, heat oil over medium heat. Once shimmering, add the onion and sauté until translucent. About 2-3 minutes.

Step 2

Add garlic and ginger. Sauté for 30-60 seconds until fragrant.

Step 3

Now add the tomato paste, curry powder, and pepper flakes. Sauté until fragrant, about 30-60 seconds.

Step 4

Add diced tomatoes, chickpeas, broth, coconut milk, agave, and salt. Stir and scrape the bottom to release any browned bits. Raise heat to bring to a high simmer, then cover with a lid and reduce heat to a gentle simmer. Cook for 10 minutes to meld flavors. Stir occasionally.

Step 5

Now Remove the lid and simmer for another five minutes to reduce and thicken slightly.

Step 6

Remove from heat and stir in the lime juice and sprinkle with cilantro. Taste for seasoning and add more if needed. Serve with lime wedges and more cilantro.