Chickpea and Spinach Stew with Toasted Cumin and Turmeric

In a large heavy pot or karahi over medium-high heat, add 1 tablespoon of olive oil. When it shimmers, add the cumin and stir constantly for 60-90 seconds until deeply fragrant and a shade darker. Watch carefully — burnt cumin turns bitter.

Add the remaining 2 tablespoons of oil to the pot. Toss in the diced yellow onion and cook for 5-6 minutes until softened and turning golden at the edges.

Grate or finely mince the garlic and ginger directly into the pot. Stir and cook for 2 minutes until the raw smell disappears and everything is fragrant.

Add the turmeric, cayenne, and salt to the pot. Stir everything together and let the spices cook in the oil for 60 seconds — this blooms their flavors and deepens the color.

Roughly chop the tomatoes and add them to the pot. Cook for 3-4 minutes, stirring occasionally, until they begin to break down and release their juices.

Pour in the chicken broth and bring everything to a vigorous boil, then reduce heat to a steady simmer.

Drain and rinse the chickpeas, then add them to the simmering stew. Let cook uncovered for 15 minutes to absorb the spiced broth and thicken slightly.

Add the fresh spinach in large handfuls, stirring each batch until fully wilted before adding more. This should take about 3-4 minutes total.

Squeeze the lemon juice directly into the stew and stir. Taste and adjust salt if needed.

Scatter the fresh cilantro over the top and stir it in gently. Serve immediately in deep bowls with warm basmati rice or crusty bread.