Chickpeas are having a real moment right now but in South Asian households, they have always been a pretty big deal and in this Indian Chickpea, Coconut and Lemon Stew, they are the most important part of the dish. I think their popularity is in direct correlation (Got my GCSE) to the Vegan movement that is taking place at the mo.
Add the onions and cook for 7 - 8 minutes until golden brown before stirring in the garlic, ginger and chilli flakes. Saute for 5 minutes.
Now add the chickpeas, stock, turmeric, coconut milk, lemon and mint. Mix throughly. Bring to a boil, then turn the heat down and simmer for 30 minutes.