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A simple, spicy (but not too much) side dish, adapted from Madhur Jaffrey's World of the East Vegetarian Cooking. I didn't have quite enough spinach on hand when I made this, so I added about half a can of chickpeas, which fit in nicely with the flavors and textures.
Units: US | Metric
Serving Size: 1 (468 g)
Servings Per Recipe: 4