Chickpea and Vegetable Curry with Coconut Rice

**For the Curry:**

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

2. Add garlic and ginger and cook for 1 minute more, until fragrant.

3. Stir in curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.

4. Add red bell pepper, carrots, and diced tomatoes. Cook for 5 minutes, stirring occasionally.

5. Add chickpeas, coconut milk, and vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the vegetables are tender.

6. Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

**For the Coconut Rice:**

1. In a medium saucepan, combine rice, coconut milk, and water.

2. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

3. Fluff rice with a fork.

**To Serve:**

1. Serve the chickpea and vegetable curry over coconut rice. Garnish with fresh cilantro.