Easy Coconut Chana Masala

In a large pot over medium heat, heat coconut oil and add onion and garlic. Saute for 3-5 minutes. Add 1 teaspoon salt and a few grinds of pepper, then add all the dried spices (stop before you reach the vinegar). Cook, stirring, for another few minutes. Add the 28 oz. can of tomatoes and chickpeas. Add 1 cup of water to this and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes. Add the honey, apple cider vinegar, and coconut milk and cook another 2-3 minutes. Serve topped with the toasted coconut and cilantro, over white or cauliflower rice.