Chickpea and coconut curry

• 1 onion, diced
• 3 garlic cloves, chopped
• 1 teaspoon ginger, grated
• 1 fresh chilli, chopped
• 1 capsicum, chopped
• 3 zucchini, sliced diagonally
• 2 cups chickpeas
• 250 ml coconut milk
• 1 teaspoon mild curry powder
• 1 cup vegetable stock
• Cornflour to thicken (optional)
• 2 cups broccoli florets
• Fresh coriander, chopped
• Toasted coconut to garnish