1. In a pan, heat 1 tsp of oil.
2. Add cumin, fennel, cinnamon, cardamom powder, bay leaf in that order.
3. The second the aroma starts wafting, add the onion and then ginger garlic paste.
4. Saute until onion gets soft.
5. Add the chopped tomatoes, green chillies along with the rest of the seasoning including salt. Add about 1/4 cup of water and increase the heat.
6. Cook until the tomatoes break down and become like a gravy.
7. Reduce heat and discard the bay leaf and cinnamon stick.
8. Add the chopped spinach on top. Let it wilt slightly.
9. Add the chickpeas and close with the lid.
10. Cook until the spinach wilts completely.
11. Stir to combine, add more seasoning if required.
12. You can add more water and mash a few of the chickpeas to create a thick consistency.
13. Serve hot. It works well both with plain rice, pulao and roti.

Tip: Add cinnamon, bay leaf and turmeric while cooking the chickpeas and then discard the cinnamon and bay leaf once done.

Courtesy: http://chefinyou.com/