Saag Chole (Spinach and Chickpeas)

Food.com has opened my eyes to many types foods that I never heard or would never have tried...this being one. Serve with jasmine rice. Diced potatoes can be substituted for the chickpeas to make saag aloo. Adapted from Bengal to Punjab: The Cuisines of India by Smita Chandra.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  medium onions
• 1⁄2 inch  piece fresh ginger
• 2  garlic cloves
• 3  tablespoons  vegetable oil
• 1⁄2 teaspoon cumin seed
• 2  medium tomatoes, chopped coarsely
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground turmeric
•  salt
• 1⁄4 teaspoon cayenne pepper
• 2 (20 ounce) packages frozen chopped spinach, thawed and drained
• 1 1⁄2 cups  cooked drained chickpeas
• 1  teaspoon garam masala
• 1  tablespoon lemon juice

Directions

1. Slice the onions into thin half rounds. grate the ginger and garlic. In a large heavy-bottomed skillet over medium heat, warm the oil. add the cumin. When it darkens (1 to 2 seconds), add the grated ginger and garlic. Cook for 1 minute, then add the sliced onions and saute until lightly browned (about 8 minutes).
2. Add the tomatoes and cook until soft (about 5 minutes). Add the coriander, turmeric, salt, and cayenne. Mix well, then add the spinach. Mix again, cover, reduce the heat to medium-low, and cook for 25 minutes, stirring occasionally. Mix in the chickpeas and cook for 5 more minutes. Add the garam masala and lemon juice; serve hot.