Coconut Chickpea Curry
In a wok, heat the oil over low heat and add the cumin seeds.
Fry them stirring until they're slightly toasted and fragant.
Add the onion and cook until transparent.
Add the ginger, chilies, tomatoes and cook for around 3 minutes stirring until well combined.
Add the chickpeas and the coconut milk, stir and season with the salt.
Bring to a boil, then reduce the fire and let it simmer for around 4 minutes.
Stir in the green onions and cook for another few minutes.
Remove from the fire, top with the ground black pepper and serve with naan bread or basmati rice.