Step 1

Finely chop the onion, garlic, ginger, and green chili. You can use a food processor to finely chop all these ingredients and save some time.

Step 2

Heat some vegetable oil or vegan butter to medium heat using a large pot. Add finely chopped onion, garlic, ginger, and green chili, and cook for a few minutes or until the onion starts to soften. Stir often making sure the garlic doesn't burn.

Step 3

Add all spices, stir well, and cook for 2-3 minutes or until fragrant. You may need to deglaze the pan with some water if the heat is too high.

Step 4

Add the canned chopped tomatoes and vegetable stock, deglaze the pan, and bring the pot to a simmer.

Step 5

Leave simmering for about 10-15 minutes so the tomatoes soften and cook well releasing their natural sweetness. You can at this point, add some sweetener such as brown sugar, or another type of sweetener you normally use.

Step 6

Add the chickpeas, and cook for 5 more minutes until all the ingredients are well incorporated.

Step 7

Add the frozen spinach to the curry. Stir until they are completely thawed and cooked.

Step 8

Pour the coconut milk, stir, and let it simmer for 2 more minutes. You can now add the fresh coriander finely chopped.

Step 9

Season to taste with salt and pepper, and your Chickpea Curry will be ready to enjoy.