2 tbsp. vegetable oil
1 onion, diced
1 tsp. salt

  • saute for 5 minutes

6 cloves garlic, minced
1 to 3 serrano peppers, diced

  • add and saute for 2 minutes

2 tbsp. tomato paste or ketchup
1 tbsp. curry powder
2 tsp. coriander
2 tsp. ginger
1 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. pepper

  • add and saute for 90 seconds, stirring frequently

1/2 lb. tomatoes, diced
2 tsp. salt

  • add and saute for 5 minutes

two 15 oz. cans chickpeas, drained and rinsed
15 oz. can coconut milk
1/2 cup water
3 tbsp. tahini, well-stirred
1/2 tsp. sugar

  • add and bring to a simmer, cover, and simmer for 20 minutes, stirring occasionally

two cups of baby spinach, chopped
2 tsp. garam masala

  • uncover, add and simmer until the spinach is wilted, about 5 minutes

1 tbsp. lemon or lime juice

  • remove from heat, stir in, and adjust seasoning
  • rest for 15 minutes

source: https://rainbowplantlife.com/chickpea-curry/

11/08/2024: i made this a couple nights ago and it was good, but i made a number of changes to simplify (in addition to streamlining the ingredients and directions) which are reflected above.