METHODE
Add a dash of oil to a large pan and once hot add in the chopped onion.
Fry the onion gently for 3-4 minutes until it starts to caramelised.
Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning.
Add a dash of water to prevent from sticking.
Add in the drained chickpeas, coconut milk and tinned tomatoes.
Mix everything together, add bit of boiling water just to enough to cover the chickpeas.
Put the lid on an cook on a low heat for 20-25 minutes.
Serve with some rice and veggies.
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