Chickpea and Zucchini curry - Testing

1 - I don't know where this recipe comes from, but I'm not excited about it. Ben likes it fine, but there aren't enough pulses and it's very watery and too tomatoey for me. I'll keep it, just in case I want to play with it again. Maybe more chickpeas?

2 tbsp oil for frying
1 onion (6oz/170g) thin sliced
1 tsp black mustard seeds
1 tsp whole cumin seeds
1/2 tsp chilli flakes (or a fresh chilli, finely chopped)
1½ Tbsps. fresh ginger, peeled and finely grated
1-2 cloves garlic, peeled + crushed or finely chopped
1 tsp turmeric
2 tsps. ground coriander
1 tbsp tomato paste
3/4 cup veg stock
400ml tin coconut milk
1/4 cup red lentils
1 cinnamon stick
400g tin chickpeas, drained (or 2 cups cooked)

Salt, to taste
3 zucchini, cubed
4 tomatoes, quartered (remove seeds if you prefer)
handful fresh coriander leaves, roughly chopped

2 tsp lime juice

1. In a 12-inch (30 cm) square edged sauté pan, heat the oil and toast the mustard and cumin seeds. When mustard seeds start to pop, add the onion. Gently fry for 10 mins, until the onion is soft and translucent. 
2. Add the chilli, ginger, garlic, turmeric and ground coriander. Fry for a couple more mins. 
3. Cook the tomato paste for 2–3 minutes until it darkens slightly before adding the liquids.
4. Mix in the veg stock, coconut milk, cinnamon stick and red lentils. Simmer until lentils are starting to soften.
5. First, add the chickpeas and cook until the liquid starts to simmer again, about 5 minutes. Then add the courgettes and tomatoes and continue to cook for 7 to 10 mins, just until the courgettes are tender. Remove the cinnamon stick and stir in the fresh coriander to serve. Finish with lime juice.