Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.
Meanwhile, prepare your sides (see serving suggestions).
Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.
Serve over rice or cauliflower rice. Rice can be made at home ahead of time and reheated, or cooked from scratch on the second burner of your stove.
Toasted naan is another great side - warm pre-made naan over the open flame of your stove or campfire, turning frequently with metal tongs until browned.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/coconut-chickpea-curry/