Heat a tablespoon of oil in a large pan over medium heat. Add one diced yellow onion, along with three minced garlic cloves and a tablespoon of freshly grated ginger. Sauté for 3-4 minutes until the onion becomes soft and golden.

Mix in one teaspoon of turmeric, one teaspoon of ground cumin, two teaspoons of curry powder, one teaspoon of garam masala, and a pinch of cayenne pepper. Cook for 30-60 seconds until fragrant.

Incorporate two cans of drained and rinsed chickpeas, sautéing for about 2 minutes to absorb flavor.

Pour in one can of crushed tomatoes and one can of coconut milk, stirring to combine. Bring to a boil.

Once boiling, reduce heat to low and let simmer for about 10 minutes, stirring occasionally.

Optional: Use an immersion blender to blend half of the curry for a creamier texture.

Gently fold in 2 cups of fresh baby spinach and allow it to wilt for about 2 minutes.

Serve hot, pairing with fluffy basmati rice or warm naan, and garnishing with freshly chopped cilantro.