Spiced Chickpea and Spinach Curry

This Spiced Chickpea and Spinach Curry is a delightful fusion of traditional Indian flavors and modern simplicity. The combination of tender chickpeas and fresh spinach simmered in a fragrant tomato-based sauce offers a hearty and nutritious meal. It's easy to make at home, packed with protein and fiber, and perfect for a satisfying lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, washed and chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Add the chopped onion and sauté until it becomes translucent.
4. Stir in the minced garlic and grated ginger, cooking for another minute.
5. Add the diced tomatoes, coriander powder, garam masala, turmeric powder, chili powder, and salt. Cook for about 5-7 minutes until the tomatoes break down and the mixture thickens.
6. Add the chickpeas and mix well, allowing them to absorb the flavors for about 2-3 minutes.
7. Stir in the chopped spinach and cook until wilted, about 2 minutes.
8. Adjust seasoning if necessary, and remove from heat.
9. Serve hot, garnished with fresh cilantro, alongside cooked basmati rice or naan.