Toast the Cumin Seed, Coriander Seed, Cardamon Seed and Cinnamon in a dry pan for a few minutes until fragrant. Remove and reserve the cinnamon. Transfer the other spices to a blender or Pestle and Mortar and Grind to a powder and add the turmeric.
Place the Onion, Garlic, Ginger and Chilli in a blender or food processor and blitz to a paste.
Fry the paste in a pan over a medium heat for a few minutes, adding a splash of water if it starts to stick. Add the ground spices and cinnamon and cook for 2 minutes more.
Stir in the grated courgette and cook for 3 minutes.
Add the chickpeas and coconut milk to the pan. Bring to the boil and reduce to a simmer for 20 minutes.
Season with salt and pepper. Add the lime juice and taste. Add the coconut sugar to correct any bitterness and cook for a further 5 minutes.
Serve with extra chilli, lime wedges and coriander.
