Chickpea and Spinach Curry

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3. 3

   Add the chopped onion and sauté for 3-4 minutes until soft and golden.

4. 4

   Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes.

5. 5

   Add the coriander powder, turmeric powder, and chili powder. Stir well to combine the spices with the onion mixture.

6. 6

   Add the diced tomatoes and cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens.

7. 7

   Add the drained and rinsed chickpeas to the pan. Stir to coat them in the tomato and spice mixture.

8. 8

   Add the salt and mix well.

9. 9

   Add the fresh spinach in batches, stirring until wilted and fully incorporated.

10. 10

    Simmer the curry for 5-7 minutes, allowing the flavors to meld together.

11. 11

    Taste and adjust seasoning if needed. Serve hot with rice or flatbread.