Curried Chickpeas With Spinach And Tomatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 4 garlic cloves, chopped
• 1 red jalapeno chiles or 1 fresno chile, coarsely chopped
• 1 tablespoon chopped ginger
• 1 lb fresh flat-leaf spinach, tough stems trimmed
• kosher salt & freshly ground black pepper
• 1 onion, finely chopped
• 1 1/2 teaspoons curry powder
• 1 teaspoon chili powder
• 2 (15 ounce) cans chickpeas, rinsed
• 1 (24 ounce) can whole canned tomatoes

Recipe

• 1 heat 1 tablespoons oil in a large skillet over medium-high heat. add garlic, chile, and ginger; cook until fragrant and softened, about 4 minutes. working in batches, add spinach by the handful, tossing to wilt between additions. cook until fully wilted and bright green, stirring often, about 5 minutes. transfer mixture to a food processor and pulse until coarsely chopped. season with salt and pepper; reserve. wipe out skillet and reserve.
• 2 heat remaining 1 tablespoons oil in same skillet over medium-high heat. add onion and cook until softened, 5-6 minutes. add curry powder and chili powder and cook until toasted and fragrant, about 1 minute. add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. fold in spinach purée. serve with flatbread or steamed rice.