• 1-2 Tbsp coconut or avocado oil (if oil-free, sub water and add more as needed)
• 1 cup diced white or yellow onion (1/2 large onion yields ~1 cup or 160 g)
• 1 large red bell pepper, diced (1 large pepper yields ~1 ½ cups or 180 g)
• 3 cloves garlic, minced (3 cloves yield ~1 ½ Tbsp or 14 g)
• 2 tsp minced fresh ginger
• 1 tsp whole cumin seeds (or sub half as much ground)
• 1 ½ cups chopped fresh tomatoes (2-3 roma tomatoes yield 1 ½ cups or 300 g)
• 2 Tbsp tomato paste
• 1 tsp red pepper flakes
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tiny pinch ground cloves
• 2 (15-oz.) cans chickpeas, drained (or sub ~3 cups home-cooked in place of the 2 cans)
• 1/2 cup vegetable broth*
• 1/2 tsp sea salt
• 2 tsp apple cider vinegar
• 2 tsp coconut sugar (or maple syrup)
• 2-3 cups baby spinach (optional)

FOR SERVING optional

• Easy Jeera Rice (or white or brown rice, quinoa, coconut rice, or cauliflower rice)
• Easy Vegan Naan (or gluten-free)
• Coconut yogurt (or store-bought // plain, unsweetened // we like Culina, Coyo, or Cocojune)
• Freshly chopped cilantro