Preparation:

Step 1:

Heat the oil in a large pan over medium heat. Once the oil is hot, add the chopped onions. Sauté the onions for 5-7 minutes until they become soft and golden brown. Stir frequently to prevent burning.

Step 2:

Add the minced garlic, ginger, and chopped green chilies (if using) to the pan. Cook for 1-2 minutes until the garlic and ginger release their fragrance. Stir continuously to avoid burning the garlic.

Step 3:

Sprinkle the cumin, coriander, turmeric, and garam masala into the pan. Stir the spices into the onion mixture, toasting them for about 30 seconds to release their aroma. This step helps the spices to fully bloom and become fragrant.

Step 4:

Add the chickpeas to the pan, stirring to coat them with the spices and onion mixture. Cook for about 2 minutes, allowing the chickpeas to absorb some of the flavors from the spices.

Step 5:

Pour in the coconut milk and diced tomatoes. Stir everything together, making sure the chickpeas are fully submerged in the liquid. Bring the mixture to a gentle simmer, and allow it to cook for 10-15 minutes. This gives the flavors time to meld together and the sauce to thicken slightly.

Step 6:

Stir in the fresh spinach leaves a handful at a time, allowing each batch to wilt before adding the next. If you are using frozen spinach, make sure it is thawed and excess water has been squeezed out before adding it to the curry.

Step 7:

Simmer the curry for an additional 5 minutes, allowing the spinach to fully incorporate and soften. Season the curry with salt and pepper to taste. For an extra pop of brightness, squeeze in a tablespoon of lemon juice just before serving.

Step 8:

Garnish with fresh cilantro leaves and serve hot with rice or naan bread.