You will need:
2 Tbsp olive oil
2 cups onion, chopped
2 cloves of garlic, minced
2 tsp ginger, finely chopped
1/2 tsp ground clove
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/4 – 1 tsp cayenne pepper (depending on your heat tolerance)
1 tsp ground turmeric
1 tsp garam masala
1/2 – 1 jalapeno, chopped (optional)
2 15 oz. cans of chickpeas, drained
1 14.5 oz. can of diced tomatoes
1 lb. raw baby spinach
In a large skillet heat oil, saute the onions until tender.
Stir in the garlic, ginger, and jalapenos. Cook for about a minute.
Stir in the cloves, cinnamon, cumin, coriander, salt, cayenne pepper, tumeric, and garam masala. Then add in the diced tomatoes with the liquid. Cook and stir for about a minute, thoroughly mixing the spices.
Mix in the drained chickpeas and half a can of water. Cook for 4-6 minutes over medium-high heat.
Start to add in the spinach into the curry. The best way to do this is to take a couple of handfuls of spinach and put it into the skillet. Cover the skillet with the lid and let the spinach reduce down. Uncover the skillet, mix more of the raw spinach in. Repeat the process until all of the spinach has been added.
Reduce the heat to medium and simmer the curry for another 30 minutes to 1 hour, stirring and adding spinach occasionally. This will allow the chickpeas to soften, absorb the spices, and allow the curry to thicken up. Remove from heat and serve with naan or other flat bread. Bon Appetit!