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In a large heavy pot with a lid, such as a Dutch oven, melt the coconut oil over medium heat.
Add the diced onions and sauté over medium-low to low heat for 5-10 minutes, until softened and browned and starting to caramelize.
Add the minced garlic, ground cinnamon, ground cumin, curry powder, and crushed red pepper, if using. Stir to coat the onions and heat for about 1 minute, until spices are toasted and garlic is fragrant.
Add the diced potatoes, carrots, and drained and rinsed chickpeas. Stir to coat in the spices.
Pour in the broth and canned coconut milk. Turn heat up to high and bring to a boil.
Cover and simmer on low for 15-20 minutes, or until potatoes have fully cooked.
Optional: To thicken the soup a bit, you can use your immersion blender to blend the soup with a few pulses directly in the pot, or a potato masher to mash some of the ingredients up a bit.
Stir in the fresh lime juice and the chopped fresh cilantro, if using. Add salt to taste. Serve.