• Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, and cook for another 1-2 minutes, until fragrant. Stir in the curry powder, cumin, and turmeric, cooking for another minute until the spices are well combined and aromatic.
• Add the chickpeas, diced tomatoes (with their juice), and coconut milk to the skillet. Stir to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low. Cook for 15 minutes, stirring occasionally.
• Add the spinach to the skillet, and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Serve the curry warm, garnished with chopped cilantro. Accompany with cooked rice or gluten-free naan as desired.

Tip:

• For a thicker curry, mash some of the chickpeas with the back of a spoon before adding the spinach. This dish is versatile; feel free to add other vegetables such as bell peppers or sweet potatoes for extra nutrition and flavor.