Peel and finely slice the onion, chop the garlic and put it in a pan with the olive oil.Brown gently while stirring. Peel the ginger, cut it into pieces and add it to the pan.
Wash, peel the carrots and cut them into small cubes. Place them in the pan with the curry powder and stir. Cook for 10 minutes covered.
Pour in the crushed tomato, add salt and pepper and stir.Add the chickpeas and continue cooking for another 10 minutes. When ready to serve, pour in the coconut milk and stir.
You can then serve with couscous semolina if you wish and a little chopped flat-leaf parsley or fresh coriander.
