In a frying pan, heat Cooking Oil (1 tablespoon) and Butter (1 tablespoon). Add Onion (1) and saute for 5-7 minutes, until onions are soft and golden brown. Season with Salt and Pepper (to taste).
Add Garlic (2 clove) and Curry Powder (2 teaspoon). Cook, stirring, for 25 seconds.
Add Vegetable Stock (1 cup), Canned Chickpeas (30 ounce), Coconut Milk (13.5 fluid ounce), Honey (2 teaspoon) and Cayenne Pepper (1/4 teaspoon). Bring mixture to a boil, then reduce the temperature. Simmer for 10 minutes.
Taste and adjust seasonings as needed. Garnish with Fresh Cilantro (to taste). Serve with white or brown rice, naan or just by itself. Enjoy!