On the medium heat, place a cooking pot and add 2 tbsps. cooking oil or any other oil option of your choice.

Add one large chopped onion and sauté until translucent.

Add 1 tbsp. of grated ginger and 1 tbsp. grated garlic and cook for about 1 minute or until fragrant.

Add 2 or 3 chopped green chilies and cook. They will add a little spicy punch to the curry.

Add 1 tsp. red chili powder, 1 tsp. cumin powder, 1 tsp. coriander powder, 1 tsp. turmeric powder, ½ tsp. garam masala powder, ½ tsp. crushed black pepper and 1 tsp. salt and cook for few seconds with onions mix.

Add little water to incorporate all the spices taste. Add ¼ cup of water and cook well for 1-2 minutes until oil separates from the gravy.

After that, add two large sizes of chopped tomatoes and cook until tomatoes start to break down in the gravy.

Add 500 grams boiled and well-drained chickpeas in the gravy mix. After that, add 1 cup of coconut milk for a unique nutty flavor.

Mix well the curry mix with the milk and bring them to boil.

Cover the chickpeas and simmer for 10 minutes on medium-low heat.

After the simmering curry, add 150 grams of Spinach and cook for 2-3 minutes until Spinach completely cooked.

Garnish this yummy chickpea spinach with chopped green coriander. And serve with bread or white rice. This delicious curry goes equally tasty with every option, as well as you can eat as it is.