Chickpea Curry

Method

1. If you're using dried chickpeas like me: cover them in a large amount of water and let them sit in the fridge for a full day. When ready to make the recipe (with either canned or hydrated chickpeas): drain the chickpeas from their liquid, but save the liquid. We'll need it.
2. Chop the large onion and sauté it in olive oil or butter at a medium-low temperature
3. Grate the garlic and ginger, add both to the pan together with every spice except garam masala (so curry powder, ground coriander, ground cumin, turmeric and red pepper flakes). Toast the spices until you can smell them, be careful not to burn anything.
4. Use the liquid of the chickpeas to deglaze the pan. After deglazing add an additional 1 dL of the liquid into the curry.
5. Add the chickpeas together with tomato and coconut milk. Add black pepper to your liking and about 2 tsp of salt. This gives the salt a bit of time to penetrate the chickpeas.
6. Simmer the curry until it reaches your desired consistency, about 20 minutes for me. Remember to stir occasionally. If the curry gets too thick, use the chickpea liquid.
7. When the curry is to your liking take it off the heat. In the curry add the garam masala, then slowly add the spinach a handful at a time. Afterwards taste for salt, it probably needs some.
8. Serve with rice.