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Place a large saucepan or frying pan over low heat.
Add a little neutral oil, then add the diced onion.
Cook until soft and translucent.
Add the tomato paste to the softened onions.
Stir and cook for 5 minutes to deepen the flavor.
Turn the heat up to medium.
Add the broth, the full can of adobo chilis in sauce, both cans of chickpeas, and the lime juice.
Stir everything together well.
Using a rubber spatula, stir and press the adobo peppers to break them into smaller pieces (they’ll soften and blend into the sauce as it cooks).
Let the mixture simmer for 15 minutes, stirring occasionally.
Reduce the heat to low.
Pour in the can of coconut milk and add the chopped cilantro.
Stir until the sauce is creamy and uniform.
Continue cooking on low for 10–15 minutes, letting the sauce thicken.
Spoon the chickpea mixture over cooked rice.
Serve with pita, naan, tortilla chips, or toasted tortilla.
Top with feta (optional), cilantro, and/or pickled red onion.