1 clove garlic, peeled and minced
1/4 teaspoon Garam Masala
Combine onion, ginger, and garlic in a food processor; pulse until minced.
Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, salt, and Garam Masala; cook 1 minute or until spinach wilts.
Serve over basmati rice with plain yogurt and chutney.Makes about 3 servings.