Ingredients
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1 lb Baby Spinach, fresh
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2 (15 ounce) cans chickpeas
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1/4 cup plain yogurt
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1 piece ginger, grated
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3 tablespoons canola oil
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2 teaspoons cardamom
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2 teaspoons ground cinnamon
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5 garlic cloves, chopped
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1 cup diced onion
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1 (8 ounce) can tomatoes, chopped
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1/2 teaspoon turmeric powder
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1 teaspoon ground coriander
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1/2 teaspoon garam masala
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1 teaspoon salt (to taste)
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1/2 teaspoon red chili powder
Instructions
- Rinse chickpeas and roughly chop baby spinach.
- Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
- Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
- Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
- Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
- Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
- Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
- Remove lid and simmer uncovered for 10 minute, stirring occasionally.
- Stir in yogurt, or use as topping
- Serve hot with Basmati rice or potatoes.