Preparation

• Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and cumin seeds, and cook, stirring often, until the onion starts to brown, 3 to 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the coriander, ground cumin, turmeric, cayenne, and 1 tsp. salt and cook, stirring, for another 30 seconds. Add 1/2 cup water and stir. Add the spinach a couple of handfuls at a time, turning with tongs until wilted. Stir in the chickpeas and tomatoes, and simmer for 5 minutes, stirring occasionally.
• Using a potato masher, mash most of the chickpeas. The mixture will thicken. Season to taste with salt, and serve dolloped with the yogurt.