An Indian recipe with bold spices and flavor that couldn’t be missing from our Indian tribute this week.
Ingredients
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- 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
Instructions
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- 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.
