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Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add 1 large onion (chopped) and sauté on medium-low heat for 4 minutes, stirring often.
Add 3 cloves garlic, 1 inch ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Stir and sauté for another minute to toast the spices. If the pan gets dry, add two tablespoons of broth.
Add 3 cans (15 ounces each) chickpeas drained from their liquid and stir them in the spices for one minute.
Stir in 2 cups vegetable stock, 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk. Season with 1 teaspoon salt and 2 twists black pepper.
Simmer on medium heat for about 20 minutes until you reach your desired consistency. Stir occasionally.
Add 4 cups spinach and cook for two more minutes or until they wilt.
Finally, stir in 1 teaspoon garam masala, then taste and adjust for salt. You might want to add 2 teaspoons sugar to balance the spices.
You can serve chickpea curry with brown or basmati rice, naan, or roti. For toppings, we recommend a squeeze of lemon or lime juice, fresh cilantro or finely sliced scallions, and a dollop of Greek-style yogurt.