Chickpea and Spinach Coconut Curry

1.Heat the coconut oil in a large pot or deep skillet over medium heat.

2.Add the diced onion and sauté for 3-4 minutes until translucent and soft.

3.Stir in the minced garlic, grated ginger, curry powder, turmeric, cumin, and chili flakes, cooking for 1 minute until fragrant.

4.Add the chickpeas, coconut milk, and vegetable broth to the pot, stirring well to combine all spices.

5.Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.

6.Fold in the fresh baby spinach and cook for 1-2 minutes until just wilted.

7.Remove from heat, stir in the lime juice, and season with salt and pepper to taste.

8.Serve warm, garnished with fresh cilantro.