Start by cooking the rice according to the package instructions, bringing 3 cups of water to a boil in a pot. Add 1.5 cups of uncooked rice, reduce the heat to low, cover, and simmer for about 15-20 minutes.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.

Stir in 1 tablespoon of brown sugar and 1.5 tablespoons of red curry paste, cooking for another minute.

Pour in a can of full-fat coconut milk and add 1.5 tablespoons of soy sauce. Bring to a gentle simmer for about 2-3 minutes.

Add 1 can of drained and rinsed chickpeas, stir gently, and let simmer for an additional 5-10 minutes.

Fold in 2-3 cups of fresh spinach, stirring until wilted for about 2-3 minutes.

Serve the warm chickpea curry heaped over the fluffy rice.