Heat up oil in a large pan on medium heat. Once pan is hot, add the onions and saute until golden brown and translucent.
2 tablespoons neutral oil, 1 medium onion
Add the garlic and ginger and saute for five minutes. Add all of the spices and saute for 30 seconds
4 cloves garlic, 1 teaspoon fresh ginger, 1 teaspoon cumin powder, 2 teaspoons coriander powder, ½ teaspoon turmeric powder, 1 tablespoon curry powder
Add the canned tomatoes, chickpeas, water, baking powder and salt. Cover and bring to a simmer. Simmer for 10 minutes.
15 ounce can of crushed tomatoes, 2 (15 ounce) cans chickpeas, 1 teaspoon salt, ¼ teaspoon baking powder, 2½ cups water
After 10 minutes, add the frozen spinach, cover and simmer for another 5-10 minutes, or until the spinach is warmed through. Once it's done cooking, smash a few of the chickpeas with the back of your stirring spoon, then stir. This will help to thicken the sauce.
1 cup frozen spinach
Add the lemon juice, cilantro and (optional) canned coconut milk. Serve over basmati rice or with Indian bread.
1 tablespoon lemon juice, ¼ cup fresh cilantro, ½ cup canned coconut milk