Method
Heat the coconut oil in a large pot and add the onion and garlic and sweat till translucent, then add the spices, chopped ginger and simmer briefly to extract all the flavors (attention that the spices do not burn!). Now add the raw chickpeas and stir in the coconut milk and the tomatoes. Bring to a boil and simmer for about 45 minutes until the chickpeas are almost soft. Now add the remaining vegetables, mango puree and lemon juice and bring to a boil again. Season with some salt and, if necessary more spices and served with rice.
