Coconut Curry | Notion

1 tbsp coconut oil
1 large red onion thinly sliced
1 and 1/2 cups diced tomatoes (equal to 1 14-oz. can; drain before using)
1 and 1/2 cups full-fat coconut milk (equal to 1 14-oz. can)
1 and 3/4 cups cooked chickpeas (equal to 1 16-oz. can; drain and rinse before using)
1 tbsp garam masala
3 cloves garlic minced
1 inch fresh ginger peeled and minced or grated
1/4 tsp ground turmeric
1/4 tsp cayenne pepper (or to taste)
1/4 tsp ground black pepper
2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)
chopped fresh cilantro (coriander) for serving

In a large pan, heat the coconut oil over medium-high heat.
Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.Reduce the heat to medium.
Add the garlic and ginger; stir and cook for 60 seconds or until fragrant.
Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit.
Stir in the coconut milk and chickpeas.
Bring the mixture to a boil, then reduce the heat to medium-low.Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly.
Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point).