Heat oil in a large pot over medium-high heat for one minute until shimmering appears. Add diced onion and sauté for 4-5 minutes until softened and translucent, stirring occasionally to prevent sticking.
Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant and aromatic throughout the pot. The warm summer meatless base is now ready for your spice blend and will smell absolutely incredible.
Add tikka masala paste and cook for 2 minutes, stirring constantly to coat the onions and release the spices. Pour in diced tomatoes with their liquid, then add coconut milk and vegetable broth, mixing well.
Stir in cumin, paprika, garam masala, salt, and pepper, then add drained chickpeas. Bring the cozy summer chickpea tikka masala recipe to a gentle simmer and cook for 15-18 minutes uncovered, allowing flavors to meld beautifully.
Add fresh spinach and stir until completely wilted, about 2 minutes of cooking time. Squeeze fresh lime juice over the heartwarming chickpea curry and taste for seasoning adjustments.
Garnish generously with fresh cilantro and serve immediately while steam rises from each bowl. This dish tastes even better the next day as flavors continue developing and deepening.