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In a saucepan set over medium-high heat, heat oil and sauté onion and ginger until onion is translucent, about 2 minutes.
Add chickpeas, tomatoes and coconut milk. Stir well to combine.
Stir in spices, sambal oelek and salt.
Stir in spinach and continue cooking for 5 minutes over medium-heat or until leaves wilt.
Serve chickpea curry with a naan bread.
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