2 teaspoons oil or ghee
1 small onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup tomatoes, chopped
1 large lemon, (about 2 tablespoons juice)
dash of red Chilli flakes (optional)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger
Whole roasted sweet potatoes
Coriander leaves, to garnish
Toasted unsweetened coconut, to garnish
Heat the oil or ghee in a large heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, tomatoes, lemon juice Chilli Flakes, if using. Cook for 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with coriander leaves and toasted unsweetened coconut to garnish.
Serving note: This is thick enough to eat on its own with a fork; it's not terribly soupy. But it's saucy enough to eat over pasta or rice.