In a medium (3qt) pot, heat olive oil over medium heat.
Add the onion and brown sugar, and cook, stirring frequently for around 5 minutes, until it is lightly browned.
While cooking the onion, mix together the spices in a small bowl. After the onion is cooked, add the spices, garlic and ginger, and cook for another 1-2 minutes, until everything is fragrant but not burned. It may form a 'paste', and that's OK.
Add the coconut milk, scraping up anything that may have stuck to the bottom of the pan.
Add the vegetables to the pan, stirring to coat. Cover and cook, stirring occasionally, for 20-25 more minutes (depending on how many veggies you add, cook time may vary).
Add the chickpeas, a squeeze of lime, and salt to taste. I needed to add another ½ teaspoon of salt.
Serve over rice or with naan bread.