Chickpea curry with coconut milk

We are back, always, always, trying....
Today it's the turn for a delicious preparation. Curried chickpeas with coconut milk.
Uffff delicious. It's the first time I prepare it but for sure not the last.

For the preparation (pre-production) you must have the ingredients clearly, so that's what I set out to do first.

Ingredients

1 white spring onion
¼ of a purple onion
5 cloves of garlic
1 bunch spinach
small ginger
2 ripe tomatoes
1 can coconut milk
1 cup of water in which chickpeas were cooked
4 sprigs of fresh thyme
coriander to taste
½ pound of cooked chickpeas
Spices: nutmeg, cinnamon, curry, cumin, thyme, pepper, and salt to taste.

Preparation

Chop the white onion and sauté, then add the chopped garlic.
To this add the grated ginger, to taste.
Add the tomatoes and fresh thyme sprigs. Then add the spices to taste (nutmeg, cinnamon, curry, cumin, thyme, pepper and salt).
add can of coconut milk and then 1 cup of chickpea juice.
Add previously cooked chickpeas.
Add spinach.

The video is specific and serves as a guide.