Ingredients:

• 2 tbsp olive oil
• 1 onion (finely chopped)
• 3 garlic cloves (minced)
• 1-inch ginger (minced)
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas (drained and rinsed)
• 1/2 cup coconut milk
• 4 cups fresh spinach (roughly chopped)
• Salt to taste
• Fresh cilantro (for garnish)
• Cooked rice or naan bread (for serving)

Instructions:

• Heat oil in a pan: In a large skillet, heat the olive oil over medium heat. Once hot, add cumin seeds and let them sizzle for about 30 seconds until fragrant.

• Sauté onion, garlic, and ginger: Add the chopped onion to the pan and cook for about 5 minutes, stirring frequently, until soft and golden. Add the garlic and ginger, and cook for an additional minute.

• Add spices: Stir in the ground turmeric, coriander, cumin, cinnamon, and chili powder. Let the spices cook for about 1-2 minutes to release their aroma, stirring constantly to avoid burning.

• Add tomatoes: Pour in the diced tomatoes and cook for about 5 minutes until the tomatoes break down and form a thick sauce.

• Add chickpeas and coconut milk: Add the chickpeas and coconut milk to the pan, stir well, and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.

• Add spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt to taste.

• Serve: Garnish with fresh cilantro and serve hot with rice or naan bread.

• Tips:

• For a richer curry, add more coconut milk.
• You can substitute spinach with kale or other leafy greens.
• Adjust the spices according to your preference for heat.

• Enjoy your hearty and satisfying vegan Chickpea and Spinach Curry!