Chickpea and Spinach Curry
(stolen and slightly adapted from VWAV by Isa Chandra Moskowitz- why is it so hard for me to spell her last name?)
1 12-oz can stewed tomatoes (she calls for whole ones and then has you chop them up; I just get pre-chopped ones)
1 Tbsp. vegetable oil
2 tsp. mustard seeds
1 large onion, diced
4 cloves garlic, minced
2 Tbsp. fresh ginger, minced (I may have used 1 tsp. of powdered ginger)
3 tsp. curry powder
2 tsp. ground cumin
1 tsp. coriander
1/8 tsp. ground cloves
1/2 tsp. cinnamon
3 cardamom pods
10 c. fresh spinach, rinsed and roughly chopped
2 cans chickpeas, rinsed and drained
2 c. water (approximately)
The spice list can look a bit long and daunting, but I just measured them all out together into a small bowl. When it was time to add them, I just threw it in!
Heat the vegetable oil in a large pan and add the mustard seeds and cardamom pods. Cover with a screen if you have one; once they start to pop, those suckers can hurt! Cook until they start to pop, then add the onion. After it starts to brown, add the garlic and ginger (if using fresh). Saute 2 more minutes. Add spices and some of the juice from the stewed tomatoes. Stir. Add the tomatoes and drained chickpeas.
Then add the spinach. This is where you may need to add some water- I added at least a tomato can's worth- but I also wanted to have enough sauce to serve this over rice. When the spinach has wilted, you are basically done! Serve over brown rice and salt to taste.