Ingredients
2 tsp olive oil
4 garlic cloves,chopped
1 red jalapeño or Fresno chili,coarsely chopped.
1 Tbsp chopped ginger
1 lb fresh flat spinach,tough stems trimmed
Kosher salt and freshly ground pepper.
1 onion finely chopped
1/2 tsp curry powder
1 tsp chili powder
2 15 oz cans chickpeas,drained
1 24 oz can whole tomatoes
Preparation
Heat 1 tsp of oil in a large skillet over medium-high heat.Add garlic,chili,ginger.Cook until fragrant and softened,about 4 minutes.Working in batches,add spinach by the handfuls,tossing to wilt between additions.Cook until fully wilted and green,stirring often about 5 minutes.Transfer mixture into food processor and pulse until coarsely chopped.Season with salt and pepper.wipe out skillet and reserve. Heat remaining 1 Tbsp of oil in skillet over medium-high heat.Add onion and cook until softened.5-6 minutes.Add curry powder,chili powder,and cook until toasted and fragrant,about 1 minute. Add chickpeas and tomatoes with juices,squeeze tomatoes with your hands as you add. Add 1/2 cup water.Season with salt and pepper and simmer until tomatoes has thickened about 10 minutes.Fold in spinach purée.Serve with flatbread or steamed rice
