- Add the oil to a large skillet and heat to medium-high heat. Add the garlic, serrano, and ginger and sprinkle the spices on top (cumin, garam masala, turmeric). Stir to combine and cook for 3-4 minutes stirring constantly being careful not to burn.
- Pour the diced tomatoes and coconut milk into the pan, reduce to a simmer and cook for 7-8 minutes, until the liquid has reduced by 1/3. Add the chickpeas and baby spinach and cook until heated through and spinach has wilted, 2-3 minutes.
- Serve with naan or brown rice and garnish with fresh cilantro.
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