Vegan Chickpea Curry Without Coconut Milk - cooking recipe

Ingredients

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

Preparation

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.
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.
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.