Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional)
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1/2 cup water or vegetable broth
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Directions
Step 1:
Heat oil in a large skillet or pot over medium heat.
Step 2:
Add onion and sauté until soft and lightly golden.
Step 3:
Stir in garlic and ginger; cook until fragrant.
Step 4:
Add cumin, coriander, garam masala, turmeric, and chili powder. Stir well.
Step 5:
Add diced tomatoes and simmer for 5–7 minutes until thickened.
Step 6:
Stir in chickpeas and water or broth. Simmer for 10 minutes.
Step 7:
Add spinach and cook until wilted.
Step 8:
Season with salt, garnish with cilantro, and serve hot.
