Chana masala

Finely chop one onion.

Finely chop one long green chili pepper, grate two to three pieces of garlic and a small piece of ginger.

Rinse 400 millilitres of canned chickpeas with water and set aside; keep the aquafaba.

Crush the pods to extract the seeds inside; keep them whole or use only the seeds.

Crush one and a half teaspoons of whole coriander seeds and combine with one and a half teaspoons of sweet paprika, half a teaspoon of smoked paprika, half a teaspoon of turmeric, two teaspoons of garam masala and a generous pinch of salt.

Heat two tablespoons of chili oil in a saute pan over medium heat.

Fry one and a half teaspoons of cumin seeds for a few seconds.

Add the onion and green chili pepper and saute 3 to 4 minutes.

Add the garlic and ginger and saute 2 to 3 minutes.

Add the spices and saute about a minute to bring out the flavour and aroma.

Add the chickpeas and two cups of strained tomatoes and stir.

When the gravy starts to bubble add about 100 grams of spinach.

Cover and cook on medium low 15 minutes.

Stir in a couple of tablespoons of coconut cream.

Plate, garnish with fresh cilantro and a drizzle of coconut cream; serve with steamed rice or naan.