• 3 tablespoons vegetable oil
• 1 medium onion, diced
• Salt and pepper
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 1 cup whole milk plain yogurt
• 3/4 cup half-and-half
• 1 bunch spinach, chopped, blanched, and drained
• 2 cups cooked chickpeas, drained and rinsed

Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, spinach and chickpeas. Bring to a simmer over medium heat and cook until heated through. Serve with basmati rice.