Place chickpeas in a large bowl and cover with water. Soak for 8-24 hours. Strain and set aside. In a dutch oven or heavy-bottomed pot over medium-high, heat the ghee. Add the onion and cook, stirring occasionally, until the onion begins to soften and turn golden around the edges, about 8 minutes. Add the cauliflower and continue to cook another 3-5 minutes until they begin to gently brown. Add the ginger and garlic and stir for an additional minute until fragrant. Add the coconut milk, simmer sauce, and dried chickpeas, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 40-60 minutes until chickpeas soften and the sauce thickens. Remove from heat and stir in 3/4 C of the cilantro and the lime juice. Serve over rice with warm naan and garnish with additional cilantro and lime wedges.