1. Heat the oil in a large pot over medium heat. Add in the onions, tomatoes, salt and pepper. Cook until onions are soft, about 10 minutes.
2. Stir in the chickpeas, garlic, garam masala, curry powder and cumin.
3. Add in the coconut milk and stir again. Whisk in the flour. Bring to a boil, then reduce to medium-low and simmer for 10-12 minutes.
4. Squeeze a lime lightly over the top of the curry, stirring to combine. Allow to cool slightly and then serve.