Chop the sweet potatoes and add into a pot with the coconut milk.
Add the garlic, garlic powder, ginger, curry powder, and cumin.
Bring to a boil. Reduce heat to medium low.
Simmer until the sweet potatoes are soft enough to eat, about 15 minutes.
Add the chickpeas, onion, and vegetables.
Continue cooking until they are cooked, around 10 minutes.
Squeeze the lime and salt to taste.