Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk (full-fat)
• 2 cups fresh spinach
• 1/2 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• Fresh coriander for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened.
2. Add the garlic, ginger, curry powder, and turmeric. Cook for 1-2 minutes, until fragrant.
3. Stir in the chickpeas, coconut milk, and tomatoes. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld.
4. Add the spinach and cook for another 2-3 minutes until wilted.
5. Season with salt and pepper to taste. Garnish with fresh coriander and serve with brown rice or whole grain naan.