This chickpea curry layers smoky paprika, cumin, and coriander with fresh ginger and garlic, then simmers in a rich coconut milk base until everything turns deeply fragrant and velvety. Diced tomatoes add brightness while two full cans of chickpeas make this a hearty, plant-forward main that eats like a stew. A handful of baby spinach wilts right in at the end for color and nutrients, and a finish of fresh lime juice and zest keeps the whole pot tasting bright instead of heavy. Ladled into bowls with cilantro and extra lime wedges, it's the kind of vegetable- and legume-packed meal built around olive-oil-cooked aromatics and whole plant ingredients that fits naturally into a Mediterranean-style way of eating. It's simple enough for a weeknight but layered enough to feel like something worth returning to on repeat.
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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 5–6 minutes.
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