Indian-Style Chickpea and Spinach Curry

1. Finely chop the onion, garlic, and ginger.
2. Heat the olive oil in a pan and sauté the onion, garlic,
and ginger until golden brown.
3. Add the cumin, coriander, turmeric, and garam masala
powders to the pan and stir for 1-2 minutes.
4. Add the chopped tomatoes and cook for 5 minutes
until the tomatoes soften.
5. Add the chickpeas and spinach to the pan and stir to
combine.
6. Pour in the oat milk and let the curry simmer for 10
minutes. Serve hot with rice or naan bread.