Prepare your rice according to the package directions. Once cooked, cover and set aside.
Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop
until it's a nice salsa-like consistency.
In a big frying pan, add cooking oil. Heat up then add the onion and tomato
mixture. Cook until the water evaporates and the mixture is soft. About 5 - 6
Add the cumin, curry and paprika. Sauté for 1 minute.
Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and
bring to a boil on medium-high heat.
Cook mixture until the water has been absorbed by the sauce. About 7 - 10 minutes.
Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add
salt if desired.
Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!