Step 1: Sauté the aromatics

Heat the vegetable oil in a large frying pan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Step 2: Add the spices

Stir in the curry powder, turmeric, cumin, and chili flakes (if using). Cook for 1-2 minutes, allowing the spices to release their aromas.

Step 3: Add the chickpeas and tomatoes

Add the drained chickpeas and diced or canned tomatoes to the pan. Stir well to coat the chickpeas in the spice mixture. Simmer for 5 minutes.

Step 4: Pour in the coconut milk

Add the coconut milk and stir to combine. Reduce the heat to low and let the mixture simmer gently for 10-15 minutes, allowing the flavors to meld.

Step 5: Add spinach (optional)

If using spinach, stir it into the pan during the last 2-3 minutes of cooking until wilted.

Step 6: Season and serve

Season the curry with salt and black pepper to taste. Garnish with fresh coriander and serve with lime wedges on the side.