Easy Chickpea Spinach Curry Ready in 40 Minutes

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium onion, finely chopped (about 1 cup chopped)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 inch ginger, peeled and grated (about 1 tablespoon)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 (14.5-ounce) can diced tomatoes, undrained (400g)
• 1 (15-ounce) can chickpeas, rinsed and drained (425g)
• 1 cup vegetable broth (240 ml)
• 5 ounces fresh spinach (140g), roughly chopped
• 1/4 cup fresh cilantro, chopped, for garnish
• Salt and pepper to taste
• Lime wedges, for serving (optional)