Step 1: Sauté Aromatics

In a large pan or Dutch oven, heat the vegetable oil over medium heat.

Add the diced onion and cook until softened and translucent, about 5 minutes, stirring occasionally.

Add the minced garlic and grated ginger. Sauté for another minute, until fragrant, stirring constantly.

Step 2: Toast Spices

Add the curry powder, cumin, and turmeric to the pan with the onion, garlic, and ginger.

Cook for about 1 minute, stirring constantly, to toast the spices and release their flavors. This step is important for developing the depth of flavor in the curry.

Step 3: Add Chickpeas, Coconut Milk, and Tomato Sauce

Add the drained and rinsed chickpeas, coconut milk, and tomato sauce to the pan.

Stir well to combine all the ingredients.

Step 4: Simmer

Bring the mixture to a simmer, then reduce the heat to low.

Cover the pan and let the curry simmer for about 10-15 minutes, or until the flavors have melded and the sauce has thickened slightly. Stir occasionally.

Step 5: Add Spinach

Stir in the fresh spinach and cook for another 2-3 minutes, or until the spinach is wilted.

Step 6: Season

Season the curry with salt and pepper to taste. Adjust the seasonings as needed.

Step 7: Serve

Serve the Vegan Chickpea and Spinach Curry hot, over cooked rice.