In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
2. Step
Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
3. Step
Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
4. Step
Spoon the curry over steamed rice. Garnish with cilantro.
