Slow Cooked Chickpea Curry with Korma

How to make it

1. Pat the chickpea dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the ghee in a deep pan over medium-high and crisp the chickpea until deeply colored.
3. Add the aromatics with the spinach and tomatoes; cook until fragrant and just tender.
4. Build the korma sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over steamed basmati rice.