Heat 1 tbsp oil in a large skillet over medium heat for 2 minutes. Add chopped onion, garlic, ginger, cumin seeds, cook until translucent and golden brown.

Add canned diced tomatoes and ground spices—turmeric, coriander, chili powder—stir until sauce simmers and deepens to a rich red hue, about 3 minutes.

Gently fold in drained chickpeas, coating them in the spiced tomato sauce. Continue cooking for 5 minutes until they’re warmed through and sauce thickens slightly.

Add spinach leaves in batches, letting each wilt before adding more. Stir until all leaves turn vibrant emerald green, about 2 minutes.

Pour ½ cup water or broth, bring to a gentle simmer, cover, and cook on low heat for 10 minutes so flavors meld and sauce thickens.

Spoon curry over warm basmati rice or alongside naan, garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish.