Vegan Chickpea Curry without Coconut Milk

Ingredients

• 2 (15 ounce) cans chickpeas
• 1 tablespoon baking soda
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• 1 (14.5 ounce) can diced tomatoes
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained

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.