Savory Chickpea Curry with Coconut and Spinach

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the chopped onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

4.Add the curry powder, cumin, turmeric, and paprika to the pot, stirring well to coat the onions and release the spices' aromas, about 1 minute.

5.Pour in the coconut milk and vegetable broth, stirring to combine.

6.Add the drained chickpeas and bring the mixture to a gentle simmer.

7.Let the curry simmer for about 10-15 minutes, allowing the flavors to meld together.

8.Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.

9.Season with salt, pepper, and lemon juice to taste.

10.Serve the chickpea curry hot over cooked rice or with naan.