Step 1

Heat the oil in a 10-inch skillet over medium heat. Add the onions and cook for 1 to 2 minutes, until the onions soften, stirring occasionally.

Step 2

Add the garlic, curry powder, ginger, and salt and cook, stirring frequently for 1 minute.

Step 3

Pour in vegetable broth, coconut milk, and honey and bring to a boil.

Step 4

Add the chickpeas, reduce the heat to medium-low and simmer, stirring occasionally until the sauce thickens, about 10 minutes.

Step 5

Serve over rice.