How to cook
If dry chickpeas are used, soak them the night before and cook them.
If fresh tomatoes are used, finely chop them or blend them, but don't blend them into a smooth puree.
Finely chop the onion and garlic.
Fry the onion in heated oil. When it starts to become transparent, add the spices, along with the garlic, chickpeas and mix well.
Pour the tomatoes and pour about 1/2 cup of water. When it boils, add the spinach and leave it to soften for about 5 minutes.
Finally, add the hummus and mix, until a smooth mixture is obtained.
Shortly after, the heat is turned off and the appetizing curry is set aside to cool and thicken.
The chickpea and spinach curry can be served on its own or with boiled rice.