So heat the oil in a large pan and then add the onions.

Now cook until softened.

Next Add the garlic and spices, stir to combine.

Now cook for another 2 minutes.

Pour in the canned tomatoes, mix in well

Simmer for 10 mins.

Pour in the coconut milk and season.

Bring to the boil.

Simmer for 15 minutes or until the sauce has thickened.

Add the chickpeas and the tomatoes.

Cook for 5 minutes.

Garnish with the coriander and serve.