Step 1

Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.

Step 2

Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.

Step 3

Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.

Step 4

Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.

Step 5

Meanwhile, prepare your sides (see serving suggestions).

Step 6

Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.