In a large pot, heat 2 tablespoons of avocado oil over medium heat until shimmering. Add one diced yellow onion, three minced garlic cloves, and 1.5 tablespoons of minced fresh ginger to the pot. Sauté these ingredients for about 4 minutes, stirring occasionally, until the onions become translucent and fragrant.

Next, sprinkle in 1 tablespoon of garam masala, 2 teaspoons of curry powder, and 1 teaspoon of ground cumin. Allow the spices to sit and toast for approximately 30 seconds, stirring gently to release their essential oils.

Pour in a 14-ounce can of diced tomatoes, scraping the bottom of the pot to deglaze any flavorful bits stuck to it. Cook for 5 minutes on medium heat, stirring occasionally, until the tomatoes soften and meld with the spices.

Incorporate 3.5 cups of cooked chickpeas, a 14-ounce can of coconut milk, and 1 medium sweet potato (peeled and cubed) into the pot. Season with 2 teaspoons of sea salt and 1 teaspoon of fresh black pepper.

Reduce the heat to low and cover the pot with a lid. Let the Sweet Potato Chickpea Curry simmer for 20-25 minutes, stirring occasionally.

Once the sweet potatoes are tender, remove the pot from the heat. Squeeze in 2 tablespoons of fresh lime juice, adjusting the seasoning with extra salt and pepper to taste.

Ladle the warm Sweet Potato Chickpea Curry into serving bowls, garnishing each with ¼ cup of chopped fresh cilantro. Serve alongside cooked brown rice or vegan naan.