Heat a tablespoon of oil in a large saucepan over medium heat. Once the oil shimmers, add one finely chopped onion, stirring for about 5-7 minutes until golden and translucent. Add 3 minced garlic cloves and a tablespoon of freshly grated ginger, cooking for another 2 minutes until fragrant.

Incorporate the spice blend by adding 1 tablespoon of curry powder, 1 teaspoon of cumin, and 1 teaspoon of turmeric into the pot. Stir and let them toast for about 1-2 minutes.

Pour in one can of diced tomatoes, stirring well to combine. Allow the mixture to cook for 2-3 minutes until it thickens slightly. Gradually add one can of coconut milk and 1 cup of vegetable broth, stirring until well blended.

Drain and rinse two cans of chickpeas, then fold them gently into the pot. Reduce the heat to low and let simmer for about 10-15 minutes.

Taste your curry and adjust the seasoning if necessary. Sprinkle in red chili flakes for more heat, if desired, and let flavors meld for an additional 5 minutes.

Once cooked, remove from heat and stir in freshly chopped cilantro. Serve hot with lime wedges.