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Heat olive oil in a dutch oven over medium heat. Add onions along with a pinch of salt and pepper. Saute for 3-4 minutes, stirring frequently.
Add garlic, curry powder, cumin, ginger, and cinnamon and cook for 1 minute, stirring frequently.
Deglaze the pan with a splash of broth, scraping all the yummy bits off the bottom of the pan.
Add chickpeas, lentils, coconut milk and remianing broth. Stir to combine.
Turn up heat and bring to a simmer. Simmer over medium to medium low heat for 5 minutes, stirring occasionally, until the lentils are cooked through.
Stir in fresh squeezed lime juice, garnish with fresh cilantro and enjoy!