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Wash and dry all produce.
Zest and quarter lemon. Finely chop cilantro. Halve, peel, and finely dice onion. Peel and mince or grate garlic and ginger. Roughly chop spinach. Drain and rinse chickpeas.
In a small bowl, combine yogurt, sour cream, a squeeze of lemon juice, a pinch of garam masala (you’ll use more later), a pinch of cilantro, and lemon zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.