Spicy, Creamy Chickpeas & Spinach (Chana Saag-Ish)

• one 1-inch piece of ginger, peeled and roughly chopped
• 3 cloves garlic, peeled
• 1 serrano or other hot green chile, roughly chopped
• 1/4 cup canola oil plus 1 tablespoon, divided
• 1 1/2 pounds fresh spinach (or two 9-ounce packages frozen spinach, cooked according to the package and drained)
• 1 dash Kosher salt
• two 15-ounce cans chickpeas, drained and rinsed
• 4 tablespoons cream, divided
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 1/4 teaspoon cayenne

1. In a food processor, blender, or mortar and pestle, combine the ginger, garlic, and chile pepper with 1/4 cup of water so that you have a paste.
2. Heat 1/4 cup canola oil in a large saute pan or Dutch oven over medium heat. When it's hot, add the garlic-ginger-chile paste and cook, stirring constantly, for about 30 seconds, until the mixture is very fragrant. Add the spinach (it's okay to work in batches) and 1/2 teaspoon salt.
3. Stir the spinach around for 1 minute to make sure all pieces are coated in oil, then cover the pan for 15 to 20 minutes, stirring occasionally. If all the water evaporates, add 1 or 2 tablespoons of water and continue cooking.
4. Add the chickpeas, another 1/2 teaspoon of salt, and stir until the chickpeas are mixed into the spinach. Add 3 tablespoons of cream, stir to combine, then cover and cook for another 7 to 10 minutes, stirring occasionally.
5. When the time is almost up, heat the last tablespoon of canola oil in a small pan on a separate burner. When the oil is hot, add the garam masala, cayenne, and cumin seeds. Fry, stirring, until the spices are fragrant and toasted.
6. Immediately pour the spiced oil into the spinach-chickpea mixture. Add the last tablespoon of cream, stir everything to combine. Eat hot or at room temperature.

ginger, garlic, serrano, canola oil, fresh spinach, kosher salt, chickpeas, cream, garam masala, cumin seeds, cayenne

Taken from food52.com/recipes/71279-spicy-creamy-chickpeas-spinach-chana-saag-ish (may not work)