Chickpea Curry with Coconut Milk

Blend the curry spices
0 Stir [wprm-ingredient text="1 teaspoon ground turmeric" uid="5"], [wprm-ingredient text="1 teaspoon ground cumin" uid="3"], [wprm-ingredient text="1 teaspoon ground coriander" uid="17"], [wprm-ingredient text="1  teaspoon paprika" uid="6"], and [wprm-ingredient text="¼-½ teaspoon cayenne pepper" uid="7"] together in a small bowl. Double or triple the seasoning for other meals! It keeps for at least a month in a sealed container.
Cook the chickpeas
3 Place a large skillet or saute pan (10-12 inches) over medium heat. Add [wprm-ingredient text="2 tablespoons avocado oil" uid="0"], and stir in [wprm-ingredient text="1 cup chopped onion" uid="1"], [wprm-ingredient text="2 teaspoons finely chopped or grated garlic" uid="14"], [wprm-ingredient text="1 serrano or jalapeno chili pepper, " uid="2"] and ½ teaspoon salt (the salt helps to release water from the onion, which encourages steaming). Cover the pan and cook 2-3 minutes, until the onions are softened.
4 Turn the heat up to medium-high. Add the spice blend and cook about 30 seconds, stirring it well until it's coated in the oil. This step is important because it releases the essential oils in the spices, adding more flavor to the sauce.
5 Stir in the red bell pepper and cook about 1 minute. Add the chickpeas. Pour in [wprm-ingredient text="1 13.5 ounce can full fat coconut milk" uid="11"] and add another ½ teaspoon salt. Bring to a simmer. Cook, uncovered, at a lively bubble for 15-20 minutes, until the coconut milk is has reduced to a thick sauce.
6 Remove the pan from the heat and stir in [wprm-ingredient text="½ cup  coarsely chopped cilantro" uid="15"], [wprm-ingredient text="2-3 handfuls baby spinach leaves" uid="16"] (if using) and [wprm-ingredient text="2 tablespoons freshly squeezed lime juice" uid="13"]