Step 1

If you’re serving with rice, start the basmati rice.

Step 2

Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.

Step 3

In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.

Step 4

Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.

Step 5

Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.