Keralan-Inspired Chickpea and Spinach Masala with Turmeric Basmati Rice

Soak the chickpeas overnight and simmer until tender (or use high-quality canned chickpeas).

Heat olive oil in a heavy-bottomed pan over medium heat. Add diced onions and cook until translucent and just beginning to brown.

Stir in ginger, garlic, turmeric, coriander, and cumin, blooming the spices until fragrant—about 1 minute.

Add the crushed tomatoes and cook until the liquid reduces and the sauce thickens into a deep, rich paste.

Fold in the cooked chickpeas, allowing them to simmer in the spice base for 10 minutes to absorb the flavors.

Fold in the fresh spinach just before serving, allowing it to wilt gently from the residual heat.

Plate over a generous bed of warm, turmeric-infused basmati rice. Finish with a squeeze of fresh lime and a pinch of sea salt.