Chickpea Curry

Dice the onion and tomatoes, mince the garlic, and drain and rinse the canned chickpeas.

In a deep pot, heat coconut oil over medium-high heat. add onions and tomatoes, season with sea salt and black pepper, and cook over medium heat for 10 minutes until soft and juices are released.

Stir in the chickpeas, minced garlic, garam masala, curry powder, and cumin to combine.

Pour in the coconut milk and coconut flour. bring the curry to a boil, then reduce to medium-low heat and simmer for 10 to 12 minutes.

Taste and season with salt and pepper if desired. remove from heat, squeeze lime juice over the top, stir to combine, and cool slightly before serving.