Chickpea Curry without Coconut Milk

Ingredients

• 2 oz Chickpeas
• 1 tbsp Baking Soda
• 1 tbsp Vegetable Oil
• 1 Onion
• 1 tsp Ginger-garlic Paste
• ½ tsp Cayenne Pepper
• ½ tsp Salt
• ½ tsp Turmeric
• ½ tsp Garam Masala
• 1 oz Tomatoes
• 2 Frozen Spinach

Instructions

1. Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
2. Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
3. Add tomatoes and frozen spinach stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.