Cook rice according to package instructions. Finely dice onion, garlic and carrots. Heat pan. Heat 2 tablespoons of coconut oil, onion, garlic and carrots and sauté until translucent.
Deglaze with Thai curry base, cover and cook for 10 minutes until the carrots are soft but still firm to the bite. Stirring occasionally. Add maple syrup.
Now put the mixture in a blender (alternatively a hand blender) and mix until a creamy sauce is formed. Season with salt and pepper.
Heat coconut oil in the same pan, add the chickpeas and add a teaspoon of garam masala. Stir and roast until crispy, about 5 minutes.
Divide rice between plates. Pour the chickpea curry over it and sprinkle with freshly chopped coriander.
