Vegan Chickpea Curry without Coconut Milk

Ingredients

• 2 cans chickpeas , 15 ounce
• 1 tablespoon baking soda
• 1 tablespoon vegetable oil
• 1 onion , finely chopped
• 1 teaspoon ginger-garlic paste
• 0.5 teaspoons cayenne pepper
• 0.5 teaspoons salt
• 0.5 teaspoons ground turmeric
• 0.5 teaspoons garam masala
• 1 can diced tomatoes , 14.5 ounce
• 2 packages frozen chopped spinach , 10 ounce

Instructions

1. 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. 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. 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.