If your curry is too thin, there are a few ways to thicken it up. One way is to add more coconut milk. This will make it richer and creamier. Another way is to smash some of the cooked chickpeas. They will not only add texture but also help to thicken the sauce. A traditional cornstarch slurry works well. I like to make it a 1:1 mixture with 2 tablespoons cornstarch to 2 tablespoons water or coconut milk, then stir into this. You could also do the same with flour or arrowroot powder if that is what you had on hand.