Step 1

Heat 1 tablespoon olive oil in a large skillet. Add 1 large onion (chopped) and fry it gently for 3 minutes.Next, add 3 cloves garlic (grated) and 1 inch ginger (grated) and fry for 1 more minute.Add 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, 1 teaspoon ground coriander, and ¼ teaspoon red pepper flakes and stir for about a minute or until you smell their fragrant aroma.

Step 2

Add 3 cans (15 ounces each) chickpeas (drained and rinsed), 1 cup vegetable stock, 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk, then season with 1 teaspoon salt and 2 twists black pepper.

Step 3

Simmer on medium heat for 15 to 20 minutes or until you reach your desired consistency. Stir occasionally to prevent the curry from sticking to the pan.Turn the heat off, stir in 1 teaspoon garam masala, then taste and adjust for salt and spices.At this stage, you can add 1 tablespoon sugar if you feel it's necessary.

Step 4

Serve with naan, roti, basmati rice, or cauliflower rice, and 1 squeeze of lemon or lime juice.Optionally, add a dollop of yogurt and garnish with some fresh cilantro.

Step 5

Optionally, you can add 2 handfuls of spinach 3 minutes before the curry is done simmering.