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kendal.luskie
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Heat oil in a large stockpot or sauté pan over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, grated ginger, garam masala, salt, cumin, turmeric, a pinch of cayenne, and a few twists of black pepper and sauté for 2 minutes, stirring frequently.
Add the chickpeas, coconut milk, diced tomatoes and stir to combine. Continue cooking until the sauce reaches a simmer. Reduce heat to medium-low to maintain the simmer, and cook for 5 to 10 minutes.
Add the baby spinach and lemon and stir until the spinach has wilted.
Taste and season the sauce with additional salt, pepper and/or lemon juice, if needed.
Serve. Serve warm over rice, garnished with fresh cilantro and extra lemon wedges. Enjoy!