In a pan, add a tsp of oil.
Toss a tsp of garlic and ginger, with a cup of chopped onion in the pan till they turn golden brown.
Then add a cup of sliced red bell peppers and capsicum to the pan and cook them well.
At this stage, add 1/2 tsp of turmeric, black pepper powder and garam masala, with a tsp of cumin powder. Cook them well till the raw smell is gone.
Then add the bowl of boiled chickpea with a tsp of salt. Let them cook till the salt blends in well.
Finally, add the tomato puree to the pan with 2 cups of water. Mix everything well. Let them boil for a few minutes.
After attaining a certain thickness, add 1/4th cup of spinach and 1/2 tsp of black pepper. Let them cook for few minutes.
Finally garnish the chickpea curry with coriander leaves and serve them hot with rice.