Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant,, about 5 minutes.
Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
Add lime juice and cilantro: Turn off the heat completely and stir in the lime juice and fresh cilantro.
Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.