Ingredients:

  • 2 Tbsp Cooking Oil (Vegetable or Coconut)
  • 1 large Brown or Yellow Onion, finely diced
  • 3 Garlic Cloves, minced
  • 1 Tbsp Fresh Ginger, grated
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chilli Powder (Mild to Medium)
  • 1 tsp Garam Masala
  • 1/2 tsp Fine Sea Salt, or to taste
  • 1 x 14.5 oz can Canned Diced Tomatoes
  • 1/2 cup Low-sodium Vegetable Stock
  • 2 x 15 oz cans Chickpeas (Garbanzo Beans), drained and rinsed
  • 1 x 13.5 oz can Full-fat Coconut Milk
  • 5 oz Fresh Spinach, washed thoroughly
  • 1 Tbsp Fresh Lime Juice

Instructions:

  1. Mise en Place: Finely dice the onion, mince the garlic, and grate the ginger. Drain and rinse the chickpeas thoroughly.
  2. Start the Base: Heat the oil in the heavy-bottomed pan over medium heat. Add the diced onion and a pinch of salt. Sauté gently for 6–8 minutes until soft and translucent (sweating, not browning).
  3. Add Aromatics: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Do not let the garlic burn!
  4. Bloom the Spices: Reduce the heat slightly. Add the ground cumin, coriander, turmeric, chilli powder, and half of the garam masala (reserve the other half). Stir well, cooking the spices for 1–2 minutes until they become intensely fragrant.
  5. Deglaze: Pour in the diced tomatoes (including their juices) and the vegetable stock. Scrape up any browned bits stuck to the bottom of the pan—that’s flavour gold!
  6. Add Chickpeas: Stir in the rinsed chickpeas and bring the mixture to a gentle simmer.
  7. Simmer for Flavour: Reduce the heat to low, cover the pan loosely, and simmer for 15–20 minutes.
  8. Add Creaminess: Stir in the full-fat coconut milk. Bring back to a gentle simmer (do not boil rapidly once the coconut milk is added). Cook for 5 minutes.
  9. Finish with Greens and Spice: Turn off the heat. Stir in the fresh spinach, folding it gently until it wilts completely (this only takes 1–2 minutes).
  10. Season and Serve: Stir in the remaining 1/2 teaspoon of garam masala and the fresh lime juice. Taste and adjust seasoning with extra salt, pepper, or chilli if needed. Let rest for 5 minutes before serving.