Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes.
Add the drained chickpeas and crushed tomatoes and simmer 5 minutes.
Add in the coconut cream, maple syrup, and plenty of salt. Simmer 5 minutes.
Stir in the lime juice and cilantro. Serve over cauliflower or basmati rice with more chopped cilantro for garnish.
Note 1: I prefer crushed tomatoes in this recipe, because it's a nice middle ground between chunky diced tomatoes and super smooth tomato sauce. You can use either diced tomatoes or tomato sauce if you can't find crushed tomatoes.
Note 2: I highly, highly recommend using unsweetened coconut cream in this recipe, as it enriches this recipe beautifully. However, you can use regular coconut milk, if you prefer. Try to not use light coconut milk, though, as it will not produce the richness that makes this recipe so good!
Recipe yields approximately 4 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.