1. Melt ghee in a medium saucepan over medium-high. When ghee is sizzling, add onion and salt and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and ginger and continue to cook until onion is lightly browned, 2 to 3 more minutes.

2. Stir in tomato, cumin, paprika, and turmeric until well combined. Cover and cook until tomato begins to soften, 2 to 3 minutes. Add water, reduce heat to medium, and continue to cook until flavors meld, about 3 more minutes.

3. Add chickpeas and cook, stirring frequently, until heated through, about 2 minutes. Stir in spinach until just wilted, then remove from heat. Sprinkle with garam masala, drizzle with lemon juice, and serve hot with rice on the side.

Source: Hannaford fresh Magazine, January-February 2023