• Gather, measure, and prep all your ingredients.
  
• Heat olive oil or coconut oil in a large pot over medium heat. Add chopped onions and ginger, and sauté until the onions become translucent, about 5 minutes.
  
• Add minced garlic, and sauté for another 1 minute until fragrant.
  
• Stir in ground cumin, ground coriander, turmeric, paprika, and garam masala. Cook for 2-3 minutes until the spices become aromatic, the onions are well coated in spices, and the pan is dry.
  

Cooking Method

• Stovetop: Transfer the onions to a pot. Add the diced tomatoes with their juices and the coconut milk to the pot and stir well to combine. Add the soaked (or canned) chickpeas to the pot and stir to combine with the sauce.

  Slow Cooker: Transfer the onions to your slow cooker crock and add the remaining ingredients as well. Set to low and cook for 4-6 hours (for dry beans). Canned beans are not recommended for slow cooking.

  Instant Pot: Transfer the onions to your IP insert and add the remaining ingredients as well. Set to low and cook for 40-60 minutes (for dry beans). Canned beans are not recommended for this Instant Pot method.

  Timing for all methods of cooking dry beans will depend on how old your dry beans are.
  

Broth & Cooking Times

• Stovetop: Add enough broth to cover the chickpeas by at least 2 inches. This will be approximately 6-8 cups. Cook for 1 to 1½ hours or until the chickpeas are warmed or cooked through.

  Slow Cooker: Add 4-6 cups, or enough to fully cover the chickpeas with liquid. Cook on high for 4 to 6 hours or on low for 8 to 10 hours or until the beans are tender.

  Instant Pot: Add 4 cups broth. Cook on high pressure for 40-60 minutes, depending on how old your beans are. Do a quick release.
  
• Taste the curry and adjust the seasoning with salt and pepper according to your preference. You can also adjust the spiciness by adding more cayenne pepper if desired.

  Once the curry is done, remove it from the heat. Garnish with chopped fresh cilantro leaves and a lime or lemon wedge.