Spiced Chickpea and Spinach Curry (Chole Palak)

Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.

Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.

Add the ground cumin, ground coriander, turmeric powder, and garam masala. Sauté for 30 seconds, stirring constantly, until the spices are aromatic.

Pour in the undrained diced tomatoes and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.

Add the rinsed and drained chickpeas to the skillet. Stir well and continue to simmer for 5 minutes.

Gradually add the fresh spinach, stirring it into the curry until it wilts down completely, which should take about 2-3 minutes.

Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir to combine.

Serve hot with rice or naan bread.