Warm oil: Heat coconut oil in a large pot with a lid over medium heat.

Cook onion, garlic and ginger: Add onion and sauté until soft, approximately 5-10 minutes. Then add garlic and ginger to and sauté for 1 minute until fragrant.

Cook tomatoes: Add tomatoes, stir to combine and turn up the heat to medium-high. Cover and cook for 5 minutes, stirring frequently until the tomato has broken down into a thick sauce.

Add spices: Reduce heat back to medium-low, add spices and salt and stir well. Cook uncovered, stirring frequently for 5 minutes to combine all the flavors and you have a thicker paste mixture.

Add spinach and chickpeas: Add frozen spinach, chickpeas and water to the pot and stir to combine. Cover and simmer, stirring periodically until the spinach has thawed.

Simmer: Turn up the heat to medium, add coconut milk and continue to simmer for at least 20 minutes, stirring periodically until sauce is thickened.

Serve: Before serving, taste to see if the dish needs any additional salt. Serve with brown rice or naan and top with a dollop of greek yogurt if desired.