Prep the Ingredients:

Start by gathering all your ingredients. Dice the onion, mince the garlic, and grate the ginger. Open the cans of tomato sauce and chickpeas, draining and rinsing the chickpeas.

Sauté the Base:

In a large, deep skillet or saucepan, heat the coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger to the pan. Cook, stirring frequently, until the onions become translucent and the mixture is fragrant, about 4-5 minutes.

Add the Spices:

Stir in the ground cumin, coriander, turmeric, cayenne pepper, paprika, and garam masala. Cook for another 2 minutes, allowing the spices to toast slightly and become fragrant.

Incorporate Tomato Paste:

Mix in the tomato paste, ensuring it is evenly distributed and coats the onion mixture. Cook for an additional 2 minutes.

Add Tomato Sauce:

Pour in the tomato sauce, stirring to combine all the ingredients. Allow the mixture to come to a gentle simmer. Cook for about 5 minutes, letting the flavors meld together.

Chickpeas In:

Add the drained and rinsed chickpeas to the sauce. Stir well, ensuring the chickpeas are fully coated in the sauce. Simmer for 10-15 minutes, allowing the chickpeas to absorb the flavors.

Final Touches:

Reduce the heat to low and stir in the coconut milk. Cook for another 5 minutes, until the sauce reaches a creamy consistency. Season with salt and black pepper to taste. Just before serving, squeeze the lime juice over the curry and stir well.

Serve:

Ladle the chickpea tikka masala into bowls and garnish with fresh cilantro. Serve hot with basmati rice, naan, or your choice of sides.