Step 1

Rinse and drain the cooked chickpeas well.

Step 2

Grind the onion and ginger with a splash of water into a fine paste in a small food processor or blender (finely chopped onion and minced ginger works too).

Step 3

In a large pot, heat the oil on medium high heat until it shimmers. Add the cumin seeds and allow them to sizzle, about 30 seconds.

Step 4

Add the turmeric, cumin, coriander and cayenne (if using) and sauté for 1 minute until the spices are fragrant. Add the tomatoes and sauté for about 3 minutes until everything is mixed well. Add the chickpeas, bay leaf, salt and pepper and 2½ cups of water.

Step 5

Bring the mixture to a boil. Reduce it to a simmer, cover the pot and cook for 20 minutes, stirring every few 5 minutes to prevent sticking. Add the spinach and cook for another 5-10 minutes. Adjust the salt and pepper to taste.

Step 6

Ladle the chana masala into bowls. Shower with a large pinch of sumac and fresh cilantro. Enjoy with plain rice, quinoa or as is.