I enjoy Indian foods with lots of wonderful spices playing off each other and you’ve got that here. I wouldn’t call it spicy as in hot, but if you generally prefer your food tamer just reduce the amount of seasonings. I seeded the chile, which helps a lot, but you could leave it out entirely.
The smell of this cooking will fill your kitchen with a hearty, exotic aroma—before it fills your belly!
Great with steamed basmati rice or, if you’ve got some time, try lemon or tomato rice for a change. Add a side of samosas and some chutney and you’ve got a first-class ticket to a tropic vacation.
Chickpea and Spinach Curry (Chole Palak)
14.5 oz can diced tomatoes
2 Tbsp oil or ghee
1 tsp cumin seed
1 tsp ginger, diced
1 small chile, such as a serrano, seeded if desired and diced
2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp turmeric
1/4 tsp asafoetida, optional
1/4 tsp cayenne
3 cups packed baby spinach, finely chopped
15 oz can chickpeas, drained and rinsed
Puree the tomatoes in a food processor and set aside. Heat the oil in a medium saucepan. Add the cumin seeds and cook until they start to pop.
Stir in the ginger and chile and cook 1 minute. Add the rest of the spices and cook another minute.
Stir in the tomato puree and bring to a simmer.
Add the spinach, sea salt, and 1/2 cup water and cook 5 minutes.
Stir in the chickpeas and cook 20 minutes, adding more water to thin if desired.