Chickpea, Spinach & Coconut Curry

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 large yellow onion, chopped
• 1 tablespoon ground turmeric
• 2 teaspoons kosher salt
• ½ teaspoon crushed red pepper, plus more to taste
• 1 can (29 ounces) chickpeas, rinsed
• 1 jar (24 ounces) Bertolli^® Organic Marinara Sauce
• 1 can (15 ounces) light coconut milk
• 4 cups baby spinach
• ½ cup nonfat Greek yogurt, stirred
• ½ cup coarsely chopped cilantro
• 2 naan flatbreads, toasted and sliced