1. Warm a deep pot over medium heat with the coconut oil.
2. Once hot, add the onions and tomatoes, and let them cook for 5 to 7 minutes.
3. After that time, add in the chickpeas, garlic, garam masala, curry powder, cumin, salt, and pepper, stirring everything together well and cooking for 1 to 3 minutes.
4. Then, stir in the coconut milk and the flour, and bring everything to a boil.
5. Once boiling, reduce the heat, and let everything simmer together for 10 to 15 minutes.
6. Finally, remove the curry from the heat and let it cool for 3 to 6 minutes.
7. Once slightly cooled, place a fifth of the curry over half a cup of rice in 5 separate bowls, and then dig in!
