Heat a large pot or Dutch oven over medium heat. Add oil, then toss in chopped onion. Sauté for 3-4 minutes until translucent. Add minced garlic and grated ginger, stirring for another minute.

Sprinkle in curry powder, turmeric, and cumin. Stir for about 30 seconds to bloom the spices.

Incorporate diced sweet potatoes and chickpeas into the pot. Add coconut milk and vegetable broth. Bring to a gentle simmer for about 15 minutes.

Adjust seasoning with salt and black pepper. If desired, add a pinch of cayenne pepper. Let simmer uncovered for an additional 5-10 minutes.

Remove from heat. Serve hot over rice or with naan bread, garnished with cilantro and lime wedges.