Heat the olive oil or ghee in a large skillet over medium heat until shimmering and fragrant.
Add the diced onion and sauté for 5-7 minutes, stirring often, until translucent and starting to turn golden around the edges. You’ll notice the aroma becoming warm and fragrant.
Stir in the toasted cumin, turmeric, and coriander, and cook for 30 seconds until fragrant, releasing their smoky aroma and warming the oil further.
Add the minced garlic and cook for another 30 seconds until fragrant and slightly bubbling, filling the kitchen with a savory scent.
Pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer. You’ll see it start to thicken slightly and become velvety.
Add the rinsed chickpeas, season with salt and pepper, and stir well. Cover the skillet and let it simmer gently for about 10 minutes, allowing flavors to meld and the sauce to deepen.
Uncover and add the chopped spinach in batches, stirring until each addition wilts completely and turns bright green, about 2-3 minutes. The greens will add a vibrant color and tender texture.
Taste the curry and adjust seasoning with more salt or pepper if needed. Add a splash of lemon or lime juice to brighten the flavors and balance the richness.
Remove from heat and let the curry rest for a couple of minutes. Its velvety sauce, vibrant greens, and hearty chickpeas are now ready to serve.
Serve hot over rice or with crusty bread, garnished with fresh herbs if you like, and enjoy this nourishing, forgiving dish.