Heat oil in a medium pan over medium heat until shimmering. Add the chopped onion and sauté, stirring occasionally, until it turns golden and fragrant—about 8 minutes, with a sweet aroma filling the air.
Stir in the ground cumin, turmeric, and garam masala. Toast the spices for about 30 seconds until they shimmer and release a warm aroma, being careful not to burn them.
Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant, and you’ll notice the mixture bubbling slightly with a spicy, earthy scent.
Pour in the diced tomatoes and cook, stirring occasionally, until the mixture thickens and oil begins to separate at the edges—about 5-7 minutes. It should smell rich and tangy.
Add the drained chickpeas and stir well, allowing them to soak up the flavors for about 3 minutes. Season with a pinch of salt and pepper.
Pour in the coconut milk and gently stir to combine. Bring the mixture to a simmer, then reduce the heat to low, letting it cook for about 10 minutes to develop a velvety sauce.
Add the fresh spinach in batches, stirring until each handful wilts and turns a vibrant green—just about 2 minutes. Keep stirring until all the greens are tender and bright.
Finish with a squeeze of lemon juice and an extra pinch of salt or pepper if needed. Taste the curry and adjust the seasoning to your liking.
Serve the hot chickpea spinach curry over steamed rice or with warm naan, garnished with fresh herbs if desired. Enjoy the comforting, vibrant flavors in every bite.
