Add the diced onion and cook until soft, lightly golden, and fragrant.

Stir in the garlic, ginger, and green chili, cooking until the raw aroma disappears.

Sprinkle in the cumin, coriander, turmeric, garam masala, and curry powder, stirring constantly so the spices toast gently without burning.

Mix in the tomato paste and cook until it deepens in color and smells rich and slightly sweet.

Pour in the diced tomatoes and vegetable broth, stirring well to combine the spices into the sauce.

Add the chickpeas and let the curry simmer gently until the sauce thickens slightly and the flavors blend together.

Fold in the spinach a handful at a time, allowing it to wilt into the hot curry.

Season with salt, black pepper, and sugar, adjusting to taste as the sauce becomes glossy and aromatic.

Stir in the fresh cilantro and lemon juice right before serving for a bright, fresh finish.

Serve hot with fluffy rice, naan, or warm flatbread.