1Chop your onion finely
2Heat a little bit of oil in a pan and add the onion when the oil is hot
3After a few minutes, add the chickpeas and spices and fry until a little golden
4Finally add the coconut milk, tomato puree and red curry paste, ensure all ingredients are mixed together and add salt if needed.
5Cook for a further 15 minutes on low temperature. A lovely aroma should start filling the air: your curry dish is ready.
6Sprinkle with chopped fresh herbs and serve while still hot.