# Components:
→ 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 (14 ounces each) chickpeas, drained and rinsed
14 - 1 can (13.5 ounces) full-fat coconut milk
15 - 1 can (14 ounces) diced tomatoes
16 - 1/2 cup vegetable broth or water
17 - 2 cups baby spinach, optional
18 - Juice of 1 lime
→ Garnish
19 - Chopped fresh cilantro
20 - Lime wedges
# Preparation Steps:
01 - Heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast for 1 minute while stirring constantly.
04 - Add chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir thoroughly to combine.
05 - Bring mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Uncover pot and add baby spinach if using. Simmer for 2 to 3 minutes until wilted.
07 - Stir in lime juice. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with chopped cilantro and lime wedges. Pair with steamed rice or naan bread.
