Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes.
Add the drained chickpeas and crushed tomatoes and simmer 5 minutes.
Add in the coconut cream, maple syrup, and plenty of salt. Simmer 5 minutes.
Stir in the lime juice and cilantro. Serve over cauliflower or basmati rice with more chopped cilantro for garnish.