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Start the Base: Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add 1 large onion and cook on medium-low for 4 minutes until soft. Stir in 3 cloves garlic, 1 inch fresh ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes. Cook for 1 minute to toast the spices. If the pan feels dry, add a splash of vegetable stock.
Cook the Curry: Add 3 cans chickpeas (drained and rinsed) and stir so they’re coated in the spices. Pour in 2 cups vegetable broth, 1 can crushed tomatoes, and 1 can light coconut milk. Season with ¾ teaspoon salt and pepper.Simmer gently for 20 minutes, stirring now and then, until the sauce thickens into a creamy curry. Stir in spinach or a little garam masala if you like. Taste and add extra salt, pepper, or a bit of sugar if needed.
Serve: Serve warm with basmati rice, naan, or paratha. Top with lemon or lime juice, cilantro or scallions, and a spoonful of yogurt or raita.