# What You Need:
→ 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 fluid 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
# Directions:
01 - Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add the cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast for 1 minute while stirring constantly.
04 - Add the chickpeas, diced tomatoes with juices, coconut milk, and vegetable broth. Stir well to combine.
05 - Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Uncover the pan, and if using, add the baby spinach. Simmer for another 2 to 3 minutes until wilted.
07 - Stir in the lime juice. Taste and adjust seasoning as needed.
08 - Transfer to serving bowls and garnish with chopped cilantro and lime wedges. Pair with steamed basmati rice, brown rice, or gluten-free flatbread.
