Recipe

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• 1 lb fresh baby spinach
• 2 15- oz. cans chickpeas
• 1 inch piece ginger, grated
• 3 tbsp olive oil
• 2 tsp cardamom
• 1 inch stick cinnamon (or 2 tsp. ground )
• 5-6 cloves garlic chopped
• 1 cup onions finely chopped
• 1 can tomatoes chopped
• .5 tsp turmeric powder
• 1 tsp ground coriander
• .5 tsp red chili powder
• .5 tsp garam masala
• 1 tsp salt , or to taste

• 1 Rinse chickpeas and roughly chop baby spinach.
• 2 Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
• 3 Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
• 4 Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
• 5 Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
• 6 Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
• 7 Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
• 8 Remove lid and simmer uncovered for 10 minute, stirring occasionally.
• 9 Serve hot with paratha and Basmati rice.