# What You'll Need:
→ Vegetables & Legumes
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 cans (15 ounces each) chickpeas, drained and rinsed
07 - 4 cups fresh spinach or 1 package frozen spinach, thawed and squeezed dry
08 - 1 can (14 ounces) diced tomatoes
→ Liquids
09 - 1 cup full-fat coconut milk
10 - 0.5 cup water or vegetable broth
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1 teaspoon garam masala
14 - 0.5 teaspoon turmeric
15 - 0.5 teaspoon paprika
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - Juice of 0.5 lemon (optional, for brightness)
# Method:
01 - Warm vegetable oil in a large skillet or saucepan over medium heat. Add chopped onion and cook for 5 to 7 minutes until soft and golden.
02 - Incorporate minced garlic, grated ginger, and chili. Sauté for 1 to 2 minutes until fragrant.
03 - Sprinkle in cumin, coriander, garam masala, turmeric, and paprika. Stir constantly for 30 seconds to release their flavors.
04 - Add diced tomatoes and cook for 5 minutes, letting the sauce thicken and flavors meld.
05 - Add chickpeas, coconut milk, and water or vegetable broth. Stir thoroughly. Bring to a gentle simmer and cook uncovered for 10 minutes.
06 - Fold in the spinach and cook for 3 to 5 minutes, just until wilted or heated through if using frozen.
07 - Season with salt, pepper, and lemon juice to taste. Serve warm.
