tamarior fish sauce/soy sauce if not vegan/gluten free
Heat one tablespoon of oil in a large skillet and sauté the diced onion until translucent.
Push onion to side and add the other tablespoon of oil (if it is all absorbed). Add the cumin seeds and toast until they crackle. Then add minced garlic, bay leaves, coriander powder, ginger, and chili powder. Toast the spices for about a minute until fragrant.
Stir in the tomato dices and simmer for 5-7 minutes until very soft and broken down.
Add the fresh spinach - in batches if necessary (and 1/4 - 1/2 cup water it seems too dry), stir until wilted and softened.
Remove the bay leaves and transfer everything else to a blender. Pulse until mixture reaches desired consistency. I like it a little bit chunky but you can also puree until smooth.
Return the curry to the skillet and add the chickpeas, garam masala, and salt.
Simmer the chickpea and spinach curry for 2-3 minutes. Taste and adjust flavors to taste with freshly squeezed lime juice and Tamari (or fish sauce/soy sauce, if not vegan/gluten free).
Serve Chana Palak with cilantro over steamed (brown) rice or with roti.