Curried Chickpeas With Spinach And Tomatoes

• 2 tsp olive oil
• 4 garlic cloves,chopped
• 1 red jalapeno 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

1. 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.
2. 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 puree.Serve with flatbread or steamed rice

olive oil, garlic, red, ginger, flat spinach, kosher salt, onion, curry powder, chili powder, chickpeas, tomatoes

Taken from www.epicurious.com/recipes/member/views/curried-chickpeas-with-spinach-and-tomatoes-52111261 (may not work)