• Heat 2 tablespoons olive oil in a large skillet/pot. Add 2 medium onions (chopped) and sauté for 5 minutes until translucent.

  Add 3 cloves garlic and 1 inch ginger both grated.

  Then add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, ½ teaspoon turmeric powder, and ¼ teaspoon red pepper flakes and sauté 1 more minute. Stir often.
  
• Add 3 medium vine tomatoes (chopped), 2 cans chickpeas (drained), season with 1 teaspoon salt and 2 twists black pepper and cook for 5 minutes or until the tomatoes are tender. Stir often.
  
• Add 1 pound spinach, ½ cup water, and simmer on medium heat for 10 minutes until the spinach are tender. Taste and adjust for salt and heat. Stir occasionally.

  Tip: you might need to add the spinach in batches and wait a few seconds for them to wilt before adding more.

  Tip: you can chop the spinach with a knife before adding it in. If you use baby spinach, that’s not required.
  

MAKE IT A MEAL

• Make this a meal by serving it with basmati rice, roti, or naan.

  Top with a dollop of yogurt, fresh cilantro, quick pickled red onions, and a squeeze of lemon.