Chop onion 1/2, garlic cloves 2 and ginger 1 small piece and sauté.
Add curry powder and pepper, stir.
Add chopped tomato 1 (peeled) and juice of lemon 1/2.
Sauté briefly.
Add the chickpeas 500 g.
Add coconut milk 200 ml, season with salt.
Bring to a boil, lower the heat and cook for ⏱ 3 min.
Chop cilantro to serve.