Fry the onions until soft. Add the garlic and ginger and cook for 1 minute.
Add salt and pepper to taste and the spices and allow to cook for 1 minute, stirring continuously.
Add the diced tomatoes & coconut milk. Allow to reach a boil & then lower heat to a gentle simmer.
Once simmering, add the cubed pumpkin & allow to simmer for 15 minutes.
Add the chickpeas to the curry and simmer for a further 10 minutes.
Then dish the curry into serving bowls and sprinkle with chopped fresh coriander and a squeeze of lime juice.