Curried Chickpeas with Spinach & Tomatoes
Olive & Mango
1 tsp olive oil 4 garlic cloves, chopped 1 red chili, coarsely chopped (optional for some heat; alternatively use 1⁄2 tsp dried chili flakes; if using fresh, scrape out seeds for less intense heat)
1-inch piece of ginger, peeled and finely chopped or grated
8 oz fresh or frozen spinach, washed and drained if needed
1 onion, peeled and finely chopped ̈11⁄2 tbsp curry powder (any curry you like—I used red Thai curry powder) 1 tsp ground chili powder ̈1 tbsp tomato paste 19 oz can chickpeas, drained and rinsed 24 oz can whole peeled tomatoes, or diced with their juices 1⁄4 cup fresh cilantro, plus more for garnish (optional) ̈Salt and pepper, to taste
Flatbread/naan or steamed white rice, for serving
Heat oil in a large skillet over medium-high heat.
Add onion, garlic, chili and ginger; sauté until fragrant and softened, about 3-4 minutes.
Add the curry powder and the chili powder and continue to sauté with the onion mixture for 1 minute more.
Add the tomato paste and continue to cook it, stirring it in with the curry and onion mixture for another minute.
Add 1⁄4 cup of water to the skillet along with the spinach and continue to sauté for a few minutes until the spinach has wilted.
Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add them to pan or use the back of your wooden spoon to break apart in the pan. Add 1⁄2 cup water.
Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10-15 minutes.
Remove from heat and serve with rice and/or naan bread.