Heat the oil in a large skillet over medium heat until shimmering and fragrant. Add the diced onion and cook, stirring often, until it becomes translucent and soft, about 5 minutes. You’ll notice it turning glossy and slightly golden around the edges.
Add the minced garlic and ground cumin to the skillet. Sauté for about 30 seconds until the garlic is fragrant and the spices crackle softly, filling the kitchen with warm aroma. Be careful not to burn the garlic; reduce heat if necessary.
Pour in the crushed tomatoes and stir to combine. Let the mixture simmer gently, stirring occasionally, for about 8-10 minutes until the sauce thickens slightly and releases a rich, tomatoey aroma. The oil may glisten on top, signaling it’s ready for the next step.
Add the drained chickpeas to the skillet and stir well, allowing them to soak up the flavors. Cook for another 3-4 minutes, then gently fold in the fresh spinach. Continue stirring until the spinach wilts completely and turns a vibrant dark green, about 3 minutes, filling the air with earthy aroma.
Remove the skillet from heat and squeeze in the lemon juice. Taste and season with salt and pepper as needed, adjusting the acidity and saltiness to your preference. The dish should have a balanced, bright flavor with a slightly thickened, saucy consistency.
Let the curry rest for a couple of minutes off the heat to allow the flavors to meld and deepen. Serve hot, garnished with extra lemon wedges or herbs if desired, alongside rice, naan, or your favorite bread for a wholesome meal.
