Ingredients

• canned chickpeas - 2 cans
• coconut milk - 1 can
• onion - 1, chopped
• garlic - 3 cloves, minced
• ginger - 1 inch, grated
• curry powder - 2 tablespoons
• cumin - 1 teaspoon
• turmeric - 1 teaspoon
• tomato paste - 2 tablespoons
• vegetable broth - 1 cup
• spinach - 2 cups
• salt - to taste
• pepper - to taste
• oil - 2 tablespoons

Instructions

1. 1.

   Heat the oil in a large pot over medium heat.

2. 2.

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3.

   Stir in the minced garlic and grated ginger, cooking for another minute.

4. 4.

   Add the curry powder, cumin, and turmeric, stirring until fragrant.

5. 5.

   Mix in the tomato paste and cook for 2 minutes.

6. 6.

   Add the canned chickpeas (drained and rinsed), coconut milk, and vegetable broth.

7. 7.

   Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.

8. 8.

   Stir in the spinach and cook until wilted.

9. 9.

   Season with salt and pepper to taste.

10. 10.

    Serve hot with rice or naan.