Lu's Chickpeas Curry

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Step 1

finely chop the onions (VERY finely - I usually throw them in a blender and have them chopped into a paste, almost), heat oil in a large pan, pot or wok, and simmer onions until lightly yellowed.

Step 2

Finely chop garlic and ginger (or put through a garlic press), simmer some more, then add chickpeas, canned tomatoes, and spices to taste (you'll find that you need quite a lot, at least a teaspoon of each spice. The sugar is needed, too, because if you don't add it, the mixture tends to develop a slightly bitter aftertaste).

Step 3

Simmer a bit longer, then add spinach leaves and let them heat up. The whole thing should simmer for at least 30-40 minutes; the longer you let it sit, the better it gets, usually, which is why I try to prepare it a day in advance.

Step 4

The ingredients above will give you about the amount that I had prepared, so for 2 people, it will easily last for 2-3 days.