Recipe by Lizzie Rodriquez
From Bon Appetit
Top Review by Dr. Jenny
This recipe is easy to make, and it is filling and flavorful. I thought it had a nice amount of heat (besides the jalapeño, I used a blend of Madras curry powder and hotter curry powder). Ours did take quite a bit longer to thicken to a good consistency than what the recipe specified. We served with garlic naan from Trader Joe's. Thanks!
- 2 tablespoons olive oil, divided
- 4 garlic cloves, chopped
- 1 red jalapeno chiles or 1 fresno chile, coarsely chopped
- 1 tablespoon chopped ginger
- 1 lb fresh flat-leaf spinach, tough stems trimmed
- kosher salt & 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 (24 ounce) can whole canned tomatoes
Directions See How It's Made
- Heat 1 tablespoons 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 tablespoons 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.