A rich chickpea curry made with coconut milk, tomato, ginger and spices.
In large pot, sauté ginger and garlic in olive oil. Add spices and stir.
Add coconut milk, canned tomatoes, broth, chickpeas, and salt and pepper to pot. Stir well. Bring to boil and then turn down to a simmer, for about 45 minutes, stirring occasionally.
Toward the end of cooking, once mixture has thickened, add in spinach and cook an extra 5 minutes until well wilted.
Serve with basmati rice, hot naan bread, and cilantro for garnish!