An Indian recipe with bold spices and flavor that couldn’t be missing from our Indian tribute this week.
- 2 tablespoon olive oil, divided
- 4 garlic cloves, chopped
- 1 red jalapeno 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
- 2 15-ounce cans chickpeas, rinsed
- 1 can whole peeled tomatoes
- Heat 1 tablespoon 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.
- Heat remaining 1 tablespoon 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 white rice.