Wash the chickpeas thoroughly and soak them in water for an hour. In the meantime, grate the garlic and ginger finely, if possible, dice them very finely or pound them in a mortar until they become a paste. Mix both. Prepare the remaining ingredients as well. Then drain the chickpeas and rinse if necessary. Drain.
Put the chickpeas in a pressure cooker with 850 ml of water and 1/4 teaspoon of turmeric. Close this and bring to the boil on a high level. As soon as steam comes out through the valve, reduce the heat and cook over medium heat for 13 minutes. Remove from heat and let cool down. You can also prepare it in a normal saucepan. To do this, increase the amount of water to approx. 1 liter and simmer for approx. 1 hour until the chickpeas are soft.
Meanwhile, heat 2 tablespoons of oil or ghee in a pan over medium heat. Add cumin and fry briefly until small bubbles form. Add the onions and fry until they turn golden. Add the garlic-ginger paste and roast briefly. As soon as the typical scent develops, add the chopped tomatoes. Immediately afterwards add 1/4 teaspoon turmeric, 1/2 teaspoon chili powder, 3/2 teaspoon coriander, 1 teaspoon garam masala and 1 teaspoon mango powder. If you are using lemon juice, add it later when you taste it. Reduce the mixture, stirring, until the tomatoes are soft and oil settles on the edge of the pan. This step is particularly important, as this is the only way to fully develop the aromas of the spices.
Now add the chickpeas that have now been cooked. Add the spinach and stir. If the curry is too thick, add some water if necessary. Now add 125 ml coconut milk and the lemon juice. Season to taste with salt. Possibly re-acidify with lemon juice. Simmer for at least 5 minutes or until the desired consistency is achieved.
Serve with rice and garnish with coriander leaves and yogurt.
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