Chickpea Coconut Curry

Sauté diced onion until soft. Add garlic, ginger, and garam masala. Cook 2 minutes.

Add tomatoes and cook down 5 minutes. Add coconut milk and drained chickpeas.

Simmer 20 minutes until sauce thickens. Stir in spinach until wilted.

Season and portion into 4 containers with rice or naan.