Prep your ingredients: Chop the onion and pepper, mince the garlic, and grate the ginger. Rinse and drain the chickpeas. This makes the cooking process smooth and quick.

Sauté aromatics: Heat oil in a large skillet or pot over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until soft and lightly golden. Stir in garlic and ginger; cook 30–60 seconds until fragrant.

Bloom the spices: Add curry powder, turmeric, cumin, and chili flakes. Stir for 30 seconds to wake up the spices. If the pan looks dry, add a splash of oil to prevent burning.

Build the sauce: Add the bell pepper, crushed tomatoes, and 1/2 cup broth. Stir and simmer for 2–3 minutes until the peppers start to soften.

Add chickpeas and coconut milk: Stir in the chickpeas and the can of coconut milk. Bring to a gentle simmer. Reduce heat to medium-low and cook 8–10 minutes, stirring occasionally, until the sauce thickens and turns glossy.

Season and balance: Taste the sauce. Add salt, black pepper, and if desired, a teaspoon of sugar or maple to round out acidity. Squeeze in the juice of half a lime, then adjust to taste.

Finish with greens: Stir in spinach or kale and cook 1–2 minutes until wilted and bright. If the curry is too thick, loosen with a splash of broth; if too thin, simmer another minute.

Garnish and serve: Top with chopped cilantro. Serve hot with rice, quinoa, or warm naan. Add extra lime wedges for brightness.