Heat 2 tablespoons of avocado oil in a large skillet or pot over medium heat. Add the diced onion, minced garlic, and minced ginger. Sauté for about 4 minutes until the onions turn translucent.

Add 1 tablespoon of garam masala, 1 tablespoon of curry powder, and 1 teaspoon of ground cumin. Toast the spices for 30 seconds.

Incorporate one can of diced tomatoes into the pan, stirring to combine. Cook for about 5 minutes until the tomatoes soften.

Add 2 cans of drained chickpeas, 1 can of coconut milk, and 1 medium sweet potato. Season with sea salt and black pepper. Stir until well combined.

Cover and simmer for 20 to 25 minutes over low heat until the sweet potatoes are tender.

Stir in fresh lime juice and adjust seasonings if necessary.

Serve hot, garnished with fresh cilantro, and enjoy with brown rice or vegan naan.