# What You'll Need:
→ Base
01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 3 cloves garlic, minced
04 - 1-inch piece ginger, grated
→ Spices
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon garam masala
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon paprika
11 - 1/2 teaspoon salt
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
18 - Juice of 1 lime
→ Garnish
19 - Chopped fresh cilantro
20 - Lime wedges
# Directions:
01 - Heat vegetable oil in a large skillet or saucepan over medium heat. Add diced onion and cook for 4–5 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast spices for 1 minute, stirring constantly.
04 - Add chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir well to combine all ingredients.
05 - Bring mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
06 - Uncover the pan and add baby spinach. Simmer for 2–3 minutes until spinach is wilted.
07 - Stir in fresh lime juice. Taste and adjust seasoning with additional salt or pepper as needed.
08 - Serve hot, garnished with chopped cilantro and lime wedges. Pair with steamed basmati rice or naan bread.
