Step 1

Heat the oil in a large pan. When the oil is smoking hot lower the heat and add the spices (see additional notes below).

Step 2

After a few seconds, add the chopped onions and the minced garlic.

Step 3

Once the onion and garlic are golden brown (around a minute), add the chickpeas and the coconut milk. Add salt to taste.

Step 4

Cook for 5 minutes, then add the washed fresh spinach, stir well and cover.

Step 5

Let the spinach wilt for a couple of minutes. And it's ready to serve.

Step 6

You can add a splash of fresh lemon juice and some freshly chopped coriander if you like. But it's not essential.

Step 7

This curry is delicious with basmati rice or naan bread.