Ingredients
Scale
- 2 teaspoons olive oil, divided
- 4 garlic cloves, chopped
- 1 hot chile, coarsely chopped
- 1 tablespoon chopped ginger
- 1 pound fresh flat-leaf spinach, tough stems trimmed
- Kosher salt and freshly ground black pepper
- 1 onion, finely chopped
- 1 1/2 teaspoons curry powder
- 1 teaspoon chili powder (optional)
- 1 teaspoon fresh or powder turmeric
- 4 cups soaked (or 2 15-ounce cans) chickpeas
- 4 tomatoes, rinsed (or 1 24-ounce can whole peeled tomatoes)
Instructions
- Sauté the chile, garlic, ginger with coconut oil
- Add spinach, handful at a time
- In a separate pan, sauté onions
- Add curry powder, turmeric, pepper
- Add chick peas and tomatoes
- Cook for 10 minutes, adding water as needed
- Mix spinach into the chick pea mixture