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Export 15 ingredients for grocery delivery
Step 1
Heat the oil in a large pan over medium-low heat. Add the onion and generous pinches of salt and pepper and cook until browned and very soft, stirring occasionally, about 8 to 10 minutes. Add the cumin seeds halfway through.
Step 2
Add the coriander, turmeric, cardamom, garlic, garam masala, ginger and cayenne pepper, if using, and cook until fragrant, 30 to 60 seconds. Add ¼ cup of water and scrape the bits from the bottom of the pan. Add the tomatoes and another few pinches of salt. Stir and bring to a low simmer so that it’s bubbling just a bit. Cook on medium heat to thicken, about 6 minutes.
Step 3
Add the chickpeas, ¼ cup more water, and another pinch of salt, and let cook, stirring occasionally, until the liquid is reduced and it’s a thick stew, about 10 to 12 minutes.
Step 4
Stir in the spinach until wilted. Remove from the heat.
Step 5
Add the lemon/lime juice. Taste and adjust seasonings, adding more lemon or lime if desired. Add the fresh cilantro just before serving. Serve with steamed rice and naan, if desired.
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