Take ½ cup of dried chickpeas, soak overnight, and pressure cook on a stovetop pressure cooker for 3-4 whistles on high heat. Let the pressure release naturally, or use canned chickpeas for this recipe.
Heat oil in a pot, Once the oil, is hot 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.
Next add the crushed tomatoes along with the juice or tomato puree and the spices like red chili powder, turmeric powder, garam masala powder, coriander powder and cook for 2 minutes.
Lastly add canned or cooked chickpeas, coconut milk, and salt. Stir well. If you think the mixture is too thick then add ½ cup of water to this. Close the lid and cook on medium-low heat for 10 minutes.
While the curry is still warm, add in the spinach and fresh lemon juice and mix until spinach has fully wilted.
Chickpea Coconut Curry is ready, serve hot with Basmati rice or quinoa.