Chickpea Curry with Cauliflower Rice

Ingredients

• 1 yellow onion
• 1 large garlic clove
• 1 teaspoon grated ginger
• 1 tablespoon coconut oil or olive oil
• 6 cups baby spinach leaves (or chopped spinach)
• 28 ounces can crushed fire roasted tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• ½ teaspoon coriander
• ¾ teaspoons kosher salt
• 2 15 cans -ounce chickpeas
• ½ cup coconut milk
• White or brown basmati rice, to serve