Prep: Drain and rinse the cooked chickpeas if they're canned (pat dry). Finely chop the onion; mince the garlic; grate the ginger; squeeze excess water from the grated cucumber (this prevents a watery raita). Having mise en place speeds the cooking and ensures nothing burns during the quick sauté.

Warm the pan and bloom whole spices: Heat a deep skillet or medium sauté pan over medium heat and add 1 tbsp vegetable oil. Once shimmering, add the ground cumin and ground coriander and toast gently for 20–30 seconds until they become fragrant—this 'blooming' releases the essential oils in the spices and amplifies their flavor. Watch carefully so they don't burn.

Soften the aromatics: Add the chopped onion and a pinch of salt to the pan and cook over medium heat for 6–8 minutes until the onion is soft and translucent with a few browned edges. The salt helps draw moisture out and accelerates caramelization, adding depth to the sauce.

Add garlic and ginger: Stir in the minced garlic and grated ginger and sauté for 30–45 seconds until fragrant. Add the turmeric and (optional) chili powder now and stir for 15 seconds to toast—this prevents raw spice flavors in the final dish.

Build the tomato base: Pour in the canned diced tomatoes (with their juices). Break up any large tomato pieces with your spoon and bring the mixture to a gentle simmer. Simmer uncovered for 6–8 minutes to cook off the bright raw tomato taste and to concentrate the flavors; the liquid will reduce slightly and the sauce will thicken.

Add chickpeas and coconut milk: Stir in the cooked chickpeas, 1/3 cup light coconut milk, and 1/2 tsp garam masala. Simmer for 6–8 minutes so the chickpeas absorb the seasoned tomato-coconut sauce—this melds the flavors and softens the exterior of the chickpeas without turning them mushy. If the sauce becomes too thick, add 1–2 tbsp water to reach your desired consistency.

Fold in the spinach and finish: Add the packed baby spinach to the pan in batches, stirring until each batch wilts before adding more. Spinach wilts quickly; cooking it briefly preserves its bright color, texture and nutrients. Taste and adjust salt and pepper. Finish with a squeeze of lemon if using to brighten the dish and bring balance to the coconut richness.

Prepare the raita: While the curry simmers, make the cucumber-mint raita. Combine 1/2 cup plain yogurt, the squeezed grated cucumber, 1 tbsp chopped mint, a pinch of salt and 1 tsp lemon juice (optional). Stir until smooth. The grated cucumber adds crunch and freshness while the yogurt cools and contrasts the warm curry.

Warm the rice: Reheat the 1 1/2 cups cooked basmati rice in a microwave covered with a damp paper towel for 1–2 minutes or gently in a pan with a splash of water, fluffing with a fork. Fluffing releases steam and keeps the rice from clumping.

Plate and garnish: Divide the rice between two plates, spoon the chickpea and spinach curry alongside or over the rice, and dollop the cucumber-mint raita on the side. Garnish with chopped cilantro and a pinch of extra garam masala or a drizzle of coconut milk for a restaurant-style finish.