Heat the vegetable oil in a large pot over medium heat.

Add the cumin seeds and allow them to sizzle for about 20 seconds until fragrant.

Add the chopped onions and sauté until they become golden brown, approximately 5-6 minutes.

Mix in the minced garlic and grated ginger. Cook for an extra 1-2 minutes until the raw aroma disappears.

Add the ground coriander, turmeric, and chili powder. Stir thoroughly to coat the onions with the spices.

Pour in the canned diced tomatoes and cook for 5-6 minutes, enabling the tomatoes to break down and the flavours to meld.

Add the drained chickpeas to the pot. Stir to combine them with the tomato and spice mixture.

Pour in around 250ml of water. Stir, cover the pot, and allow the mixture to simmer for approximately 10 minutes.

Gradually add the chopped spinach to the pot, stirring until it wilts down.

Season the curry with salt, black pepper, and garam masala. Adjust the seasoning according to your taste preferences.

Simmer the curry for an additional 5-7 minutes, allowing the flavours to develop and the spinach to cook fully.

Once the curry is well-combined and the flavours have melded, remove it from the heat.

Serve the chickpea and spinach curry over cooked rice or with your favourite bread. Garnish with fresh cilantro.