Prepare Ingredients: Start by peeling and dicing the fresh beets into bite-sized pieces. Rinse the canned chickpeas thoroughly under cold water, and mince the garlic and ginger.

Sauté Aromatics: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Then, stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

Add Beets and Spices: Toss the diced beets into the pot along with the curry powder. Stir well to ensure all the beets are coated in that glorious spice mix.

Pour in Coconut Milk: Next, pour in the creamy coconut milk and vegetable broth. Bring the mixture to a gentle simmer, allowing all the wonderful flavors to meld together beautifully.

Add Chickpeas: Carefully stir in the rinsed chickpeas, then cover the pot. Let it cook for about 20 minutes, or until the beets are tender but not mushy, stirring occasionally.

Serve: Once cooked, serve the curry hot, garnished with fresh herbs like cilantro for a burst of color and flavor. This dish pairs perfectly with fluffy basmati rice or hearty naan.