2cupswatermore or less depending on how you like your curry
Sautee onion and coconut oil on medium heat. Add garlic, salt, and pepper and lightly fry until fragrant.
Add turmeric, curry, and cumin and continue to sautee. If the spices start to stick to the pan, add a touch of water (1/2 cup) to keep the spices from burning. Let the spices cook until fragrant (5-7 minutes) and keep adding water as needed.
Add tomato paste and cooked chickpeas. Add enough water so the tomato paste can dilute, but not too much to make it soup. Let the curry simmer on low heat for 30-40 minutes until flavors are combined.
Serve with qunioa, kimchi, and a handful of fresh cilantro.