Take ½ cup of dried chickpeas, and soak overnight or at least 4+ hours in hot water.Pressure cook the soaked chickpeas (garbanzo beans) with 2 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot). OR use canned chickpeas for this recipe.Stovetop Pressure Cooker: Pressure cook on high heat for 4-5 whistles, followed by natural pressure release.Instant Pot: Pressure cook on Manual (High Pressure) for 30 minutes with natural pressure release.Note: The cooked chickpeas/chana should be soft and easily mashed when pressed between the finger and thumb. Set aside.
Heat oil in a pot, add cumin seeds, bay leaf, and let cumins splutter.
Then add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
Then add tomato puree (or crushed tomatoes along with the juice), and spices like red chili powder, turmeric powder, coriander powder, and garam masala. Cook for 2-3 minutes.
Add canned or cooked chickpeas, full-fat coconut milk, and salt. Stir to combine. If you think the mixture is too thick, add ½ cup of water.
Close the lid and simmer the curry on medium-low heat for 10-15 minutes.
While the curry is still warm, add in the spinach and fresh lemon juice and mix until the spinach has fully wilted.
Chickpea Coconut Curry is ready, serve hot with Basmati rice or quinoa.