In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Sprinkle in the turmeric, garam masala, cumin, and paprika. Stir well to coat the onions and garlic with the spices and let them toast for about 30 seconds to release their flavors.
Pour in the can of diced tomatoes (with juices) and the can of chickpeas (drained and rinsed). Stir everything together and bring to a gentle simmer.
Pour in the full-fat coconut milk, stirring to combine. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together beautifully.
Fold in the baby spinach and let it wilt into the curry for about 2-3 minutes. This will add a lovely freshness and color to your dish.
Add salt, red pepper flakes, and pepper to taste. Adjust the seasoning based on your preferences. If you like it spicier, feel free to add more red pepper flakes.
Once the curry is ready, serve it hot over rice or with naan bread. Enjoy your Easy Chickpea Coconut Curry with a sprinkle of fresh herbs if desired!
