Heat the coconut oil in a pot over medium heat. When hot, add the onions and a sprinkle of salt.
Cook until the onions are carmelizing nicely.
Add garlic, ginger, jalapeño, cumin, coriander, cayenne, turmeric, and chili powder. Cook about one minute or until fragrant.
Next, add the tomatoes and any juices that have accumulated in the bowl and cook until the tomatoes become a nice sauce.
Add chickpeas, salt, and water and simmer with lid cracked for about 20 minutes.
To finish the dish, turn off heat and add lemon juice and coconut milk.
Check for seasoning and stir in cilantro.
Serve over any grain that you like.