Ingredients:

• 300 grams fresh spinach, washed and chopped
• 1 can (400 grams) chickpeas, drained and rinsed
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2 cloves garlic, minced
• 1 small piece of ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• 2 tablespoons oil
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preparing the Base:

• Heat oil in a large pan over medium heat.
• Add cumin seeds and let them sizzle for a few seconds until fragrant.
• Add the finely chopped onions and sauté until they turn golden brown.
• Add minced garlic and ginger. Sauté for another 1-2 minutes until the raw smell disappears.

2. Adding the Tomatoes and Spices:

• Add the chopped tomatoes to the pan. Cook until they become soft and the oil starts to separate.
• Add turmeric powder, coriander powder, garam masala, and chili powder (if using). Sauté for a minute to mix the spices well.

3. Cooking the Chickpeas and Spinach:

• Add the drained chickpeas to the pan. Mix well to coat them with the spices.
• Add the chopped spinach and cook until it wilts down.
• Pour in the coconut milk and stir well. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
• Add salt to taste.

4. Serving:

• Garnish with fresh cilantro.
• Serve hot with rice or naan.

Tips:

• For added flavor, you can also add a squeeze of lemon juice before serving.
• If you prefer a thicker curry, you can mash some of the chickpeas with the back of a spoon.

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