In a deep pot over medium high heat, heat the olive oil.
Add in the onions and tomatoes. Add salt and pepper as desired.
Lower heat to medium and allow to cook down until juices of the tomatoes are released and onions begin to soften, about 10 minutes.
Add in the chickpeas and spices and stir to combine.
Add in the coconut milk and continue to stir. After well incorporated, stir in the flour. This will help thicken the curry.
Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
Season with salt and pepper to taste. Remove the curry from the heat and squeeze a lime lightly over the top. Stir to combine!
Recipe Notes
I saved two in the fridge and saved the other two batches in the freezer. Unfreeze 24 hours in advance.