Creamy Chickpea Curry with Spinach

Melt the coconut oil in a large pot over medium heat. Add the finely diced onion and sauté until translucent for about 8–9 minutes.

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

Rinse the chickpeas, drain them, and add them to the pot. Add the coconut milk, season with salt and pepper, and simmer for another 9–10 minutes over medium heat until the sauce thickens slightly.