Heat a splash of vegetable broth in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes, stirring occasionally, until the onion is translucent.

Stir in the minced garlic and freshly grated ginger into the skillet, cooking for an additional minute until fragrant.

Sprinkle the curry powder over the sautéed aromatics and mix well, cooking for another minute.

Pour in the vegetable broth and creamy coconut milk while stirring gently. Increase heat until the mixture reaches a simmer.

Add the drained and rinsed chickpeas to the simmering sauce and stir to combine. Allow to cook for 10-15 minutes, occasionally stirring.

Fold in the fresh spinach, ensuring even distribution in the curry. Cook for 2-3 minutes until wilted.

Taste the curry and adjust seasoning with salt and pepper as desired.