In a large skillet, heat 2 tablespoons of oil over medium heat; add chopped onion, minced garlic, grated ginger, and green chili. Sauté for about 5 minutes until the onion is translucent.

Sprinkle in 1 teaspoon each of ground cumin, coriander powder, turmeric, along with 1 tablespoon of garam masala and salt. Stir for 1-2 minutes to bloom the spices.

Add 4 cups of chopped spinach and cook for 5-6 minutes until wilted.

Transfer the spinach mixture to a blender, adding water if needed, and blend until smooth.

In another pan, heat 1 tablespoon of oil and add diced tomatoes, sauté for 3-4 minutes until soft.

To the pan with tomatoes, add 2 cups of cooked chickpeas and sprinkle with 1 teaspoon of red chili powder. Add 1 cup of water and simmer for 4-5 minutes.

Stir in the spinach paste and let everything simmer on low for another 3-4 minutes.

Optional: Stir in 1/2 cup of cashew cream and heat through before serving.