Chickpea Curry (without Coconut Milk)

2 (15 ounce) cans chickpeas
1 Tbsp baking soda
1 Tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1/2 inch ginger, peeled and minced
½ tsp cayenne pepper
½ tsp salt
½ tsp ground curry powder
½ tsp garam masala
1 (14.5 ounce) can diced tomatoes
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.

Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic, ginger, cayenne, salt, curry powder, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.

Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.

Serve with rice or flat bread/naan.