Wash the spinach (or kale or swiss chard)
Mix the curry powder, cumin, paprika, salt and pepper in a small bowl
Place the grated ginger and garlic in a small bowl. I often grab a peeled, frozen hunk of ginger from the freezer - grates beautifully!
Heat the oil in a large sauté pan, add the onion and cook until translucent - about 3 minutes
Add the garlic and ginger and sauté for 30 seconds being careful not to burn
Stir in the spice mixture and cook until toasted - about a minute
Add the chickpeas and cook until dry - about 2 minutes
Add the coconut milk and bring to a boil. Reduce to a simmer and cook until the curry thickens a bit and reduces - about 5 minutes. Taste and add more spice as desired
Add the greens
Cook until the greens are wilted and soft - it will smell amazing!
Squeeze in the lime, stir and taste - YUM!
Serve with rice, quinoa or just by itself. Top with a few sprigs of cilantro and enjoy!