Heavy on the aromatics with extra fresh ginger and garlic for an immune-boosting kick.
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Heat the coconut oil in a large pot over medium heat until shimmering.
Add the diced onion and sauté for 5 minutes until translucent and soft.
Stir in the grated ginger, minced garlic, and Scotch bonnet pepper, cooking for 2 minutes until very fragrant.
Add the curry powder to the aromatics and stir constantly for 1 minute to 'toast' the spices.
Pour in the chickpeas, coconut milk, and vegetable broth, stirring to combine everything thoroughly.
Add the fresh thyme sprigs and bring the mixture to a gentle boil.
Reduce heat to low and simmer for 20 minutes until the sauce has thickened and flavors are deep.
Remove the thyme stems, stir in the lime juice, and serve hot over steamed rice.
