👨‍🍳 Fremgangsmåte

1. 1

   Heat the oil or ghee in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

   💡 Profesjonelle tips: Sautéing the onions slowly builds a sweet flavor base.
2. 2

   Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly.

   💡 Profesjonelle tips: Avoid burning the garlic and ginger.
3. 3

   Stir in the turmeric, cumin, and coriander powders. Cook for another minute, allowing the spices to bloom.

   💡 Profesjonelle tips: Toasting the spices briefly enhances their aroma.
4. 4

   Add the diced or crushed tomatoes to the pot. Cook, stirring occasionally, for about 5-7 minutes, until the tomatoes have broken down and the sauce has thickened slightly.

   💡 Profesjonelle tips: Allowing the tomatoes to cook down concentrates their flavor.
5. 5

   Add the drained and rinsed chickpeas and the chopped spinach to the pot. Stir well to combine with the tomato mixture.

   💡 Profesjonelle tips: If using fresh spinach, it will wilt down significantly.
6. 6

   Pour in the water or vegetable broth. Season with salt and black pepper. Bring the mixture to a simmer.

   💡 Profesjonelle tips: Start with a small amount of liquid; you can always add more if needed.
7. 7

   Cover the pot and let it simmer for 10-15 minutes, or until the spinach is fully wilted and tender, and the flavors have melded together.

   💡 Profesjonelle tips: Simmering allows the spinach to cook through and the chickpeas to absorb the flavors.
8. 8

   Stir in the garam masala just before serving. Taste and adjust seasoning as needed.

   💡 Profesjonelle tips: Adding garam masala at the end preserves its aromatic qualities.
9. 9

   Garnish with fresh chopped cilantro and serve hot with cooked rice or naan.

   💡 Profesjonelle tips: This dish pairs well with a side of plain yogurt or a simple salad.