Hearty Chickpea Curry with Coconut Milk

Sauté the Aromatics

1. Heat the cooking oil in a large pot or deep skillet over medium heat.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
3. Stir in the curry powder and cook for 1 minute until fragrant, making sure it doesn't burn.

Simmer the Curry

1. Add the diced tomatoes and drained chickpeas to the pot, stirring well to coat them in the spices.
2. Pour in the coconut milk and bring the mixture to a gentle simmer.
3. Lower the heat and let it cook uncovered for 15 minutes, allowing the sauce to reduce and thicken slightly.

Wilt and Season

1. Stir in the fresh baby spinach and cook for 2 minutes until it fully wilts into the curry.
2. Season with salt and black pepper to taste, then remove from the heat and serve.