Spinach and chickpea curry

Step 1

Heat up oil in a large pan on medium heat. Once pan is hot, add the onions and saute until golden brown and translucent.

Step 2

Add the garlic and ginger and saute for five minutes. Add all of the spices and saute for 30 seconds

Step 3

Add the canned tomatoes, chickpeas, water, baking powder and salt. Cover and bring to a simmer. Simmer for 10 minutes.

Step 4

After 10 minutes, add the frozen spinach, cover and simmer for another 5-10 minutes, or until the spinach is warmed through. Once it's done cooking, smash a few of the chickpeas with the back of your stirring spoon, then stir. This will help to thicken the sauce.

Step 5

Add the lemon juice, cilantro and (optional) canned coconut milk. Serve over basmati rice or with Indian bread.