Cook your rice according to package instructions.
Heat 1 tbsp oil in a large heavy based pot over medium-high heat.
Add onion, ginger and chili. Cook for 3-4 minutes until onion is soft.
Mix tomato puree, spices, coconut, almonds and fresh coriander in a little bowl.
Add spice paste to your pot. Cook for 2 minutes while stirring. Be careful not to burn spice paste.
Add chickpeas and mix until covered with spice paste.
Add coconut milk, stir and let it simmer for 8-10 minutes at low temperature until the rice is ready.
Put the cooked rice in a bowl and mix with lime juice and coriander.
Adjust the seasoning of the Cickpea Curry with salt and pepper.
Remove from heat and serve topped with a spoon full of yoghurt and some coriander.