Simple Chickpea and Spinach Curry

Prepare the Aromatics

1. Heat the neutral cooking oil in a large pot or deep skillet over medium heat.
2. Add the diced onion with a pinch of salt and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent.
3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Toast the Spices & Build the Sauce

1. Sprinkle in the curry powder, ground cumin, turmeric, salt, and black pepper. Stir continuously for 30 to 45 seconds to lightly toast the spices in the oil.
2. Pour in the chopped tomatoes and full-fat coconut milk, stirring well to combine and scraping up any browned bits from the bottom of the pan.
3. Bring the sauce to a gentle simmer.

Simmer the Chickpeas

1. Add the drained chickpeas to the sauce and stir thoroughly.
2. Turn the heat down to low, cover partially with a lid, and let it simmer gently for 12 to 15 minutes so the chickpeas absorb the sauce and the flavors meld.

Fold in Spinach & Finish

1. Add the fresh baby spinach in handfuls, folding it into the hot curry until completely wilted, about 2 minutes.
2. Remove the pot from the heat and stir in the fresh lemon juice.
3. Taste and add extra salt or black pepper if needed. Serve hot alongside steamed rice or warm flatbread.