As curries go, this is an easy one. Most curries start with creating a paste with the sautéed onions, garlic and spices. This is a good curry to get used to that and realise that you should not shy away from adjusting and adding to a recipe to find the balance you really like.

Dice the onion and add it to frying pan and saute for a 4-5 mins or until it becomes transparent. Crush the garlic and add it to the onion for 30 secons or until you can smell the garlic aroma. Then add the spices (Tsp cumin, tsp turmeric, tsp chili powder or paprika tsp ground coriander).

Stir and add a splash of water to create a paste.

Then add the drained chickpeas, stir and coat with the paste and then add the coconut milk, tbsp maple syrup, juice of the lemon and salt and pepper to taste.

If having rice with the dish, put it on now.

Bring it to the boil and let simmer for about 15mins, stirring occasionally

Serve with rice and some fresh coriander.