20-Minute Chickpea & Spinach Curry

1. 1
   prep

   Prep the ingredients before you start cooking.

   1.Finely chop 1 medium onion.

   2.Finely chop 2 medium tomatoes.

   3.Wash and roughly chop 150 g spinach.

   4.Slit 1 green chili lengthwise.
2. 2
   temper · ~5 min

   Make the tempering.

   1.Heat 2 tsp oil in a pan over medium heat until shimmering.

   2.Add 1 tsp cumin seeds and let them splutter for 30 seconds.

   3.Add the chopped onion and sauté until translucent (3-4 min).
3. 3
   saute · ~6 min

   Build the aromatic base.

   1.Add 1 tsp ginger-garlic paste and slit green chili; sauté until the raw smell disappears (1 min).

   2.Add the chopped tomatoes and cook until they soften and turn mushy (3-4 min).

   3.Sprinkle in a pinch of turmeric, a pinch of red chili powder, a pinch of cumin powder, and 1 tsp coriander powder. Mix well and cook for 30 seconds.

   TIPMash the tomatoes with the back of your spoon to help them break down faster.
4. 4
   simmer · ~7 min

   Simmer the chickpeas in the gravy.

   1.Add the boiled chickpeas and a pinch of salt to the pan. Stir to coat them in the masala.

   2.Pour in 1 cup of water and bring the curry to a gentle boil.

   3.Lower the heat and simmer for 5-7 minutes, letting the flavors meld and the gravy thicken slightly.

   TIPFor a creamier gravy, lightly mash a few chickpeas against the side of the pan while simmering.
5. 5
   saute · ~3 min

   Wilt the spinach.

   1.Add the chopped spinach to the simmering curry.

   2.Stir well and cook for 2-3 minutes until the spinach has completely wilted.

   TIPDon't overcook the spinach — it should be just wilted to keep its vibrant green color.
6. 6
   garnish

   Finish and serve.

   1.Turn off the heat. Sprinkle a pinch of garam masala and 1 tsp lemon juice over the curry. Stir once.

   2.Garnish with 2 tbsp chopped coriander leaves.

   3.Serve hot with steamed rice or roti.

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