Begin by gathering all your ingredients. Chop the onion and cilantro. If you're using fresh tomatoes, dice them now. Having everything ready will make the cooking process smoother.

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the sliced onion. Sauté the onions until they start to become translucent. This usually takes about 3-5 minutes.

Stir in the Thai red curry paste, curry powder, ground turmeric, and ground coriander. Cook for 1-2 minutes until fragrant. The aromas will begin to fill your kitchen, and trust me, it’ll be hard to resist taking a taste right then and there!

Next, add the crushed tomatoes to the pan. If you’re using fresh tomatoes, now’s the time to toss them in. Stir everything together and allow the mixture to simmer for a couple of minutes.

Open the can of coconut milk and add it to the pot, stirring until the ingredients are well combined. This will create a creamy base that wraps around the chickpeas beautifully.

Now introduce your chickpeas to the mix. Stir them in gently. Ensure every chickpea is coated in that luscious sauce.

Bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The flavors will deepen during this time, and the chickpeas will absorb the best of the spiced goodness.

After 15 minutes, check for seasoning. Add a pinch of salt and the light brown sugar, then squeeze in the lime juice. The hint of sweetness from the sugar will balance the acidity from the lime and the tomatoes—this step is crucial!

Finally, stir in the fresh cilantro just before serving. Ladle the curried chickpeas over fluffy rice or spoon them into bowls. Top with extra cilantro if you’d like!