In a large pot over medium-low heat, warm up 2 tablespoons of oil. Add the finely chopped onion and minced garlic, stirring frequently for about 5-7 minutes until the onion is soft and golden brown.

Once the onions are golden, sprinkle in the crushed red pepper flakes and toast for 30 seconds. Stir in the curry powder and cumin, cooking for another minute until fragrant.

Pour in the crushed tomatoes and coconut milk, stirring to combine. Bring to a gentle simmer over medium heat for about 5 minutes.

Add the drained and rinsed chickpeas to the sauce. Stir to coat them and let the curry simmer on low heat for 10-15 minutes to thicken.

Taste and adjust the seasoning with salt and pepper. Mix in chopped cilantro just before serving.

Serve hot over basmati rice or with naan, and add lime wedges for an extra kick.