Chickpea and rocket curry - Testing

http://www.menshealth.co.uk/food-nutrition/healthy-recipes/chickpea-and-rocket-curry-for-younger-skin

1 - I made this for Isabelle and only remembered when I put it in front of her that she doesn't like tomatoes, and the diced tomato was still in chunks. I'll have to try it again on someone else!
2 - Ben loved this version. I made several changes, including cooking times and adding a few things. Although he loved it, he felt something could be added. What I think is in italics.

3 - It has been a loooong time since I've made this. I can tell because there' 2 Tbsps of coconut that's meant to be cooked with the chickpeas. No coconut grows locally to my knowledge! I'm just going to remove it and try it again, but I  may need to think about what the coconut was providing to the dish and think of an alternative.

- Even after removing the coconut, it was good. I did increase the garlic and used grated ginger instead of ginger paste. It could do with more salt.

(serves 4–5 as a main over rice)

1 medium onion (170 g / 6 oz), sliced

3 garlic cloves, pressed

1 Tbsp fresh ginger, grated

1 tsp cumin seeds

1 Tbsp mild curry powder

½ tsp turmeric

1½ cups (398 g / ½ can) diced tomato

1 tsp tomato paste (optional but recommended)

1½ cups (300 g / 10.5 oz) cooked chickpeas

½ cup reserved chickpea cooking water (or stock)

½ bunch arugula (or spinach)

3/4 tsp salt, plus more to taste

1–2 tsp lemon juice or tamarind paste, to finish

Pinch of red chili flakes or smoked paprika 

2–3 Tbsps yogurt

2 Tbsps toasted pumpkin seeds

Fresh cilantro or mint for garnish

Grapeseed or neutral oil for cooking

Cooked rice, to serve

1. Heat the oil in a wide, heavy-bottomed pan over medium heat.
2. Add the cumin seeds and let them sizzle for 30 seconds, until aromatic.
3. Add the sliced onion and a pinch of salt; sauté until just golden.
4. Stir in the diced tomatoes and tomato paste; simmer gently for 10 minutes, letting the flavors meld.
5. Add the garlic, ginger, turmeric, curry powder, and the chilli or smoked paprika.
6. Cook for another 2–3 minutes, stirring so the spices bloom and coat the onions.
7. Add the cooked chickpeas and ½ cup of their cooking water (or stock).
8. Lower the heat and let it simmer 5–7 minutes so the chickpeas absorb the flavors.
9. Toss in the arugula and cook just until wilted.
10. Add salt to taste and finish with 1–2 tsp lemon juice, and swirl in the yogurt.
11. Sprinkle toasted nuts or seeds over the top for a satisfying crunch.
12. Scatter fresh cilantro or mint before serving.
13. Ladle over freshly cooked rice. Eat immediately, savoring the warmth, earthiness, and subtle brightness.