# Ingrédients:
→ Base
01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
→ Spices
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon garam masala
09 - 1/2 teaspoon chili powder, or to taste
10 - 1/2 teaspoon paprika
11 - 1/2 teaspoon salt, plus more to taste
12 - Freshly ground black pepper to taste
→ Main
13 - 2 cans (14 ounces each) chickpeas, drained and rinsed
14 - 1 can (13.5 ounces) full-fat coconut milk
15 - 1 can (14.5 ounces) diced tomatoes with juices
16 - 1/2 cup vegetable broth or water
17 - 2 cups fresh baby spinach, optional
18 - Juice of 1 fresh lime
→ Garnish
19 - Fresh cilantro, chopped
20 - Lime wedges
# Étapes:
01 - Heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, paprika, salt, and black pepper. Toast the spices for 1 minute while stirring constantly.
04 - Add drained chickpeas, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir well to combine all components.
05 - Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Uncover the skillet and add baby spinach if desired. Simmer for 2 to 3 minutes until wilted.
07 - Stir in lime juice. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and lime wedges.
