1. In a large skillet on medium heat with olive oil add the onions and garlic and saute them for 5 to 7 minutes until translucent
2. Then add all the spices curry powder, turmeric and coriander to the cooked onions and toast the spices in the skillet for one minute.
3. add the chickpeas to the skillet and combine with spices and onion mixture and cook for 1 minutes before adding wet ingredients.
4. Add the drained diced tomatoes and coconut milk stir to incorporate all ingredients once it comes to a simmer reduce heat to low and simmer for 10 minutes.
5. Before serving add the juice of one lime and fresh cilantro
6. Serve with basmati rice or naan bread to soak up all the curry broth
