Creamy Chickpea Curry with Spinach

In a large pot, melt the coconut oil over medium heat. Add the diced onion and sauté until translucent for about 8–9 minutes.

Add the finely sliced garlic and curry powder and sauté for another 2–3 minutes. Pour in the vegetable broth and simmer over medium to high heat until the liquid is reduced by half (approx. 15 minutes).

Drain the chickpeas and add them to the pot. Stir in the coconut milk, season with salt and pepper, and simmer for another 9–10 minutes until the sauce has slightly thickened.