Ingredients 

(serves two)

•    1 tablespoon coconut or olive oil
•    1 large onion, finely chopped
•    3 garlic cloves, minced
•    1 tablespoon grated ginger
•    1 teaspoon ground turmeric
•    1 teaspoon ground cumin
•    1 teaspoon ground coriander
•    1/2 teaspoon garam masala
•    1 can (15 oz) chickpeas, drained and rinsed
•    1 can (14 oz) diced tomatoes
•    1/2 cup coconut milk
•    3 cups fresh spinach
•    Salt to taste

•    pinch of asafoetida/hing (can help with bloating)

•    Fresh coriander for garnish

•    Rice or chapati

Instructions

In a large pan, heat the oil over medium heat. Sauté the onion until translucent, then add garlic and ginger; cook for another 2 minutes.

Stir in the turmeric, cumin, coriander, garam masala, asafoetida. Toast the spices for about 1 minute.

Add the chickpeas and diced tomatoes and let the mixture simmer for 10 minutes.

Pour in the coconut milk and add the spinach. Cook until the spinach wilts, about 3–5 minutes.

Season with salt, garnish with coriander, and serve with basmati rice or chapati.