Add the oil to a medium-sized saucepan and set on a high heat for 1 minute to warm up. Add the onion and fry for 2½ minutes, stirring regularly. Add the garlic, chilli and ginger and fry for 1½ minutes more. Add the spices and a pinch of salt and pepper and stir for 30 seconds, then add the tinned tomatoes, chickpeas and coconut milk. Bring to the boil, then reduce the heat and simmer for a few minutes. Finely chop the coriander, stalks included, and add to the pan along with the lime juice. Finally, taste and season with more salt and pepper if needed.