Chickpea & cashew curry

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• 2 x 400 g can chickpeas, drained and rinsed
• 1/2 cup onion, finely chopped
• 1 tbsp peanut oil
• 3 cloves garlic, crushed
• 4 tsp fresh ginger, grated
• 1 Tbsp tumeric, ground
• 2 tsp ground cumin
• 2 tbsp ground coriander
• 1 finely sliced red chilli, finely chopped
• salt to taste
• 1/2 cup, coasely chopped and roasted cashew nuts, to serve
• 4 tbsp fresh coriander, finely chopped
• basmati rice, to serve
• 400 ml coconut milk