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.

Part 1
1 onion (6oz/170gr) sliced
3 garlic clove, pressed
grapeseed oil
1 1⁄2 cups (1⁄2 can/398gr) diced tomato
1 Tbsp ginger, grated
1/2 tsp. turmeric powder
1 Tbsp curry powder
1 1⁄2 cups (10.5 oz/300gr) dry chickpeas 

1⁄2 cup chickpea cooking water

2 Tbsps. shredded unsweetened coconut
1/2 bunch 4 to 8 oz of arugula (or spinach with lemon)
1⁄2 tsp salt (NEEDS MORE SALT. TASTE)

1. Slice the onion while you heat a splash of oil in a pan. Throw the onion in and fry until slightly golden. Add the tomatoes, bring to a simmer and cook for 10 minutes.
2. Add the ginger, the garlic and the turmeric, cooking for a further 10 minutes. Add the chick peas and a 1⁄2 cup of their cooking water. 
3. Toast the shredded coconut in a pan.
4. Lower the heat and leave it to simmer for 5 minutes. When the time’s up, toss the arugula on top (or spinach and lemon) and the salt, and give it a final stir, allowing time for the greens to wilt.
5. Serve over rice and sprinkle with the coconut.