Curried Chickpeas With Spinach And Tomatoes

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From bon appetit

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Steps

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Heat 1 tablespoons oil in a large skillet over medium-high heat.

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Add garlic , chile , and ginger.

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Cook until fragrant and softened , about 4 minutes.

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Working in batches , add spinach by the handful , tossing to wilt between additions.

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Cook until fully wilted and bright green , stirring often , about 5 minutes.

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Transfer mixture to a food processor and pulse until coarsely chopped.

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Season with salt and pepper.

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Reserve.

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Wipe out skillet and reserve.

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Heat remaining 1 tablespoons oil in same skillet over medium-high heat.

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Add onion and cook until softened , 5-6 minutes.

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Add curry powder and chili powder and cook until toasted and fragrant , about 1 minute.

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Add chickpeas and tomatoes with juices , squeezing tomatoes with your hand as you add , and 1 / 2 cup water.

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Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened , about 10 minutes.

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Fold in spinach pure.

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Serve with flatbread or steamed white rice.

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Ingredients

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olive oil, garlic cloves, red jalapeno chiles, ginger, spinach, kosher salt & freshly ground black pepper, onion, curry powder, chili powder, chickpeas, whole canned tomatoes