This warmly spiced curry simmers chickpeas, diced tomatoes, and wilted spinach together in a fragrant coconut milk base until everything turns thick and velvety. Onion, garlic, and fresh ginger build the foundation, while cinnamon, cumin, coriander, turmeric, and smoked paprika layer in warmth and depth with every stir. A bright hit of fresh lime juice at the end wakes up the whole pot, and a scatter of cilantro on top adds a fresh, herbal finish. Built on legumes, vegetables, and good olive-oil-adjacent pantry spices rather than heavy animal proteins, this pot is naturally suited to a Mediterranean-style way of eating. Ladle it over basmati rice or scoop it up with warm bread for a satisfying, plant-forward meal that still feels indulgent. It's an easy weeknight dinner that reheats beautifully, making it a smart addition to a Mediterranean diet rotation.
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Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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