# Components:
→ 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 - 1/2 cup water or vegetable broth
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1 teaspoon garam masala
14 - 1/2 teaspoon ground turmeric
15 - 1/2 teaspoon paprika
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - Juice of 1/2 lemon (optional)
# Directions:
01 - Heat vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until soft and golden.
02 - Add minced garlic, grated ginger, and green chili. Cook for 1 to 2 minutes until aromatic.
03 - Add ground cumin, coriander, garam masala, turmeric, and paprika. Stir constantly for 30 seconds to bloom the spices.
04 - Pour in diced tomatoes. Simmer for 5 minutes, allowing the sauce to thicken slightly and flavors to meld.
05 - Stir in chickpeas, coconut milk, and water or vegetable broth. Bring to a gentle simmer and cook uncovered for 10 minutes.
06 - Fold in fresh spinach and cook for 3 to 5 minutes until wilted. If using frozen spinach, heat until warmed through.
07 - Adjust seasoning with salt, black pepper, and lemon juice if desired. Serve hot with rice or flatbread.
