Start by heating 2 tablespoons of vegetable oil or ghee in a large pot over medium heat. Add the quartered onions and sauté until they turn soft and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, stirring for another minute until fragrant.
Add the ground cumin, ground coriander, turmeric, garam masala, and cayenne pepper (if using) to the pot. Stir well to coat the onions and release the spices' flavors, cooking for about 2-3 minutes.
Pour in the canned tomatoes (whole or chopped) and cook for another 5 minutes, allowing the mixture to bubble gently. If you prefer a smoother sauce, consider blending it at this stage before proceeding.
Stir in the drained chickpeas and hot water or vegetable stock. Bring the mixture to a simmer and let it cook for about 10 minutes. Add the spinach leaves, cooking just until they wilt. This should take no more than 2-3 minutes.
Stir in the lemon juice and season with fine sea salt to taste. If you’re using amchoor powder, sprinkle it in now for an extra layer of flavor.
Serve your Quick Chickpea and Spinach Curry (Chana Masala) over steamed jasmine or basmati rice. Garnish with fresh coriander leaves and lemon wedges for an added pop of freshness.
