Chickpea, Spinach & Carrot Curry

This warm, comforting stew is seasoned with panch phoron, a Bengali five-spice blend. It’s a combination of one part each of cumin seed, black mustard seed, nigella seed, fennel seed, and one-half part fenugreek seed—make the blend yourself if you can’t find it in stores or online. Serve the curry with whole-grain naan or steamed basmati rice and chutney on the side.