Chickpea and Spinach Curry

Ingredients

• 2 tbsp neutral oil or ghee
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely grated
• 1 green chili, finely chopped, optional
• 1 ½ tsp ground cumin
• 1 ½ tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp chili powder or cayenne, use less for mild
• 1 can diced tomatoes, 14.5 oz (411 g)
• 2 can chickpeas, 15 oz (425 g) each, drained and rinsed
• ¾ cup water or vegetable broth, 180 ml
• 1 tsp fine salt, or to taste
• 4 cups baby spinach, about 4 oz (115 g)
• 1 tsp garam masala
• 1 tbsp lemon juice
• ¼ cup fresh cilantro (coriander), chopped

Instructions

1. Heat the oil in a large, deep skillet or pot over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until soft and golden.
2. Add the garlic, ginger and green chili and cook for 1 minute.
3. Stir in the cumin, coriander, turmeric and chili powder and cook for 1 minute, until fragrant. Add a splash of water if the spices start to stick.
4. Add the tomatoes and cook for 4 to 5 minutes, until they break down and the oil starts to separate at the edges.
5. Add the chickpeas, water and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally. Mash about a quarter of the chickpeas against the side of the pan to thicken the sauce.
6. Stir in the spinach a handful at a time until wilted, then stir in the garam masala and lemon juice.
7. Taste for salt, sprinkle with cilantro and serve with rice or naan.