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laurabucchieri
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Heat the oil in a large pan. When the oil is smoking hot lower the heat and add the spices.
After a few seconds, add the chopped onions and the minced garlic.
Once the onion and garlic are golden brown (around a minute), add the chickpeas and the coconut milk. Add salt to taste.
Cook for 5 minutes, then add the washed fresh spinach, stir well and cover.
Let the spinach wilt for a couple of minutes. And it's ready to serve.
You can add a splash of fresh lemon juice and some freshly chopped coriander. But it's not essential.
This curry is delicious with basmati rice or naan bread.