Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon coconut oil or olive oil
  • 1 yellow onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 jalapeno pepper (minced (seeded as preferred to decrease spiciness))
  • 2 teaspoons garam masala (substitute with curry, if that's what you have on-hand)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ¾ teaspoon fine-grain sea salt
  • 1 can (28 ounces whole peeled tomatoes, with juices)
  • 2 cans (15 ounces each chickpeas, drained and rinsed)
  • 2 tablespoons fresh lemon juice
  • 6 cups loosely packed fresh spinach leaves

Instruction

  • Heat oil in a large skillet on medium-high heat. Add onion and cook, stirring frequently for about 5 minutes. Add garlic and pepper and continue to cook, stirring frequently for about 3 minutes. While onion, garlic and pepper are softening begin adding spices (garam masala, cumin, ginger, turmeric and salt).
  • Add tomatoes, chickpeas and lemon juice; continue to cook until mixture comes to a boil. Break up large tomatoes as you're stirring mixture.
  • Add spinach, stir occasionally, until slightly wilted.