Step 1

Heat the 3 tbsp. oil in a large pan over medium-high heat.

Step 2

Sauté the chopped onion until tender and see through.

Step 3

Add in the 4 minced garlic cloves and cook for another minute or so, stirring frequently.

Step 4

Stir in the 1" fresh grated finger, 1 Tbsp. coriander, 1/2 Tbsp. cumin, and 1/4-1/2 Tsp. chili flakes and cook for another minute or two.

Step 5

Add in the 2 1/2 C. chickpeas, 1 1/2 C. tomato puree, and 1/2 C. stock. Increase the heat to high to bring it all to a boil, then lower to medium-low to simmer for about 10 minutes; stirring on occasion.

Step 6

Stir in the 1 C.f chopped spinach, 1 Tsp. sugar, and 1 Tsp. garam masala. Continue to cook for another 5 minutes.

Step 7

Once done, remove from the heat and divide evenly among bowls.

Step 8

I served mine over rice with a squeeze of lemon and garnished with fresh cilantro to enjoy.