Spinach Chickpea Curry with Tomato

Dice the yellow onion. Mince the garlic cloves. Peel and grate the inch of fresh ginger. Roughly chop the tomatoes.

Heat olive oil in a large frying pan or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes.

Add minced garlic and grated ginger to the pan. Sauté for 1 minute until fragrant.

Sprinkle in cumin, turmeric, paprika, salt, and black pepper. Stir constantly for 30 seconds to toast the spices.

Add chopped tomatoes to the pan. Cook down, stirring occasionally, for 8-10 minutes until tomatoes break down into a thick sauce.

Pour in the chickpeas with their liquid from the cans. Stir everything together. Simmer uncovered for 10 minutes to let flavors meld and liquid reduce slightly.

Fold in the spinach a handful at a time. Cook until wilted, about 2-3 minutes.

Squeeze the juice from the whole lemon into the curry. Stir and taste for seasoning, adjusting salt and pepper as needed.

Remove from heat and serve over white rice or with crusty bread.