Chocolate Chip Walnut Cookies (Levain Inspired)

Heat a pot on medium heat. Add the oil, garlic ginger paste, garam masala, and turmeric. Stir fry for 30 seconds to a minute, until fragrant.
Add the canned tomatoes. As well as about half a can’s worth of water, roughly ⅓ cup. Drain the canned chickpeas and add them to the pot.  Add the coconut milk. Bring to a simmer. Simmer on low for 20-30 minutes stirring occasionally, until the sauce is glossy and thickened.

Add the spinach and stir until wilted. Adjust seasoning to taste with salt and pepper. Enjoy with rice or bread.