# What You Need:
→ Base
01 - 2 tbsp vegetable oil
02 - 1 large onion, finely diced
03 - 3 cloves garlic, minced
04 - 1-inch piece ginger, grated
→ Spices
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1 tsp ground turmeric
08 - 1 tsp garam masala
09 - 1/2 tsp chili powder (adjust to taste)
10 - 1/2 tsp paprika
11 - 1/2 tsp salt (more to taste)
12 - Freshly ground black pepper, to taste
→ Main
13 - 2 cans (15 oz each) chickpeas, drained and rinsed
14 - 1 can (13.5 oz) coconut milk (full-fat recommended)
15 - 1 can (14.5 oz) diced tomatoes
16 - 1/2 cup vegetable broth or water
17 - 2 cups baby spinach (optional)
18 - Juice of 1 lime
→ Garnish
19 - Chopped fresh cilantro
20 - Lime wedges
# How To Make:
01 - Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 4–5 minutes until softened and translucent. Stir in the garlic and ginger; cook for 1 minute until fragrant.
02 - Add the cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast the spices for 1 minute, stirring constantly to release their aromatic oils.
03 - Add the chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir well to combine all ingredients thoroughly.
04 - Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally to prevent sticking and ensure even heating.
05 - Uncover the pan, and if using, add the baby spinach. Simmer for another 2–3 minutes until wilted. Stir in the lime juice and adjust seasoning as needed.
06 - Serve hot, garnished generously with chopped fresh cilantro and lime wedges. Pair with steamed basmati rice, brown rice, or naan bread.
