# What You'll Need:
→ Legumes & Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, 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 - 6 ounces fresh spinach, roughly chopped
08 - 1 can (14 ounces) diced tomatoes
09 - 1/2 cup water
→ Spices
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon turmeric
14 - 1/2 teaspoon chili powder
15 - 1 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
→ Finishing
17 - 1 tablespoon lemon juice
18 - Fresh cilantro, chopped (for garnish)
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened and translucent, approximately 5 minutes.
02 - Stir in minced garlic, grated ginger, and chopped green chili. Cook for 1 minute until aromatic.
03 - Incorporate ground cumin, coriander, garam masala, turmeric, chili powder, salt, and black pepper. Toast the spices for 1 minute to release their fragrance.
04 - Pour in diced tomatoes and water. Bring to a gentle simmer and cook for 5 minutes to meld flavors.
05 - Stir in drained chickpeas and continue to simmer for 10 minutes, allowing flavors to integrate.
06 - Add chopped spinach and cook for 2 to 3 minutes until just wilted.
07 - Stir in lemon juice, adjust seasoning with salt if needed, then remove from heat.
08 - Garnish with freshly chopped cilantro and serve hot alongside rice or flatbread.
