Creamy Indian Chickpea and Spinach Curry

Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium heat.

Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for 30 seconds, stirring constantly, until aromatic.

Pour in the undrained diced tomatoes and rinsed chickpeas. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.

Stir in the coconut milk and fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted completely.

Season with salt to taste. Serve hot with rice or naan bread.