In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Pour in the diced tomatoes along with their juices. Sprinkle in the turmeric, garam masala, cumin, and paprika. Stir well to combine, allowing the spices to bloom for 2-3 minutes.
Add the chickpeas (drained and rinsed) and the coconut milk to the skillet. Stir until everything is well mixed. Bring the mixture to a gentle simmer.
Once simmering, add in the baby spinach, stirring until it wilts down. This should take just a couple of minutes.
Season your curry with salt, red pepper flakes, and pepper to your liking. Let the curry simmer for an additional 5-7 minutes, allowing all the flavors to meld together beautifully.
