In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and grated fresh ginger, cooking for an additional 2 minutes until fragrant.
Stir in the red curry paste, mixing well to coat the onions, garlic, and ginger. Cook for 1-2 minutes, allowing the flavors to meld.
Pour in the fire roasted diced tomatoes along with the full-fat coconut milk. Stir until fully combined, bringing the mixture to a gentle simmer.
Once simmering, add the chickpeas, drained and rinsed. Stir to incorporate, allowing the curry to simmer for an additional 10 minutes, giving the flavors time to develop.
Finally, add the roughly chopped baby spinach to the curry. Stir until just wilted, about 2-3 minutes. Taste and adjust seasoning if needed.
