Step 1

Coat the bottom of a large pan or Dutch oven with olive oil and heat over medium heat. Add onion and cumin seed when the oil is hot.

Step 2

Stir the onion and jalapeno pepper until onion is translucent and cooked, about 8 minutes. Then, add the grated ginger and garlic. Cook for 30 seconds till fragrant.

Step 3

Add tomatoes and simmer for 10 minutes. Then, add in the chickpeas, coriander, turmeric, salt, and cayenne pepper along with 1/2 cup of water. Stir for an additional minute.

Step 4

Add spinach, coating it until it begins to wilt and cook down. This may take up to 10 minutes.

Step 5

After spinach is completely cooked down, serve over rice or alone as a side.