ADVERTISEMENT
Heat the oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in minced garlic and grated ginger, cook for 1-2 minutes until fragrant.
Add chopped tomatoes, turmeric, coriander powder, chili powder, and salt. Cook until tomatoes soften and the oil separates.
Add the cooked chickpeas and mix well with the spices.
Pour in water or vegetable broth, bring to a simmer. Cover and cook for 10 minutes to allow flavors to blend.
Add chopped spinach, cook for another 5 minutes until spinach wilts and everything is well combined.
Sprinkle garam masala and stir well. Adjust seasoning if needed.
Garnish with fresh cilantro and serve hot with rice or flatbread.
Serving and storage tips:
ADVERTISEMENT
