Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 2 onions
- 3 Tbsp. vegetable oil
- 1 piece ginger (3 inches)
- 8 cloves garlic
- About 2 lbs. spinach
- 2 tsp. tumeric
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 to 1/2 tsp. cayenne (optional)
- 1 can tomatoes (28 oz.)
- 1 or 2 cans chickpeas (14.5 oz. each)
- 1 or 2 small green chiles (serranos or jalapenos)
- 2 to 3 Tbsp. lemon juice
- Finely chop the onions.
- Heat the oil over medium-high heat in a large pot, add about 2/3 of the onions (set the remaining 1/3 aside) and about 1/2 tsp. of the salt. Cook, stirring frequently, until the onions are very soft and started to caramelize, reducing heat as necessary to keep the onions from browning, about 25 minutes.
- Meanwhile, grate the ginger and set it aside. Mince the garlic and set it aside. Trim tough stems from the spinach and set aside the leaves.
- When the onions are caramelized, add the ginger and garlic. Stir and cook until fragrant, about 1 minute. Add the tumeric, cumin, coriander, and cayenne, if using. Stir to combine and cook until fragrant, about 1 minute.
- Add the tomatoes and chickpeas. Use a spoon to smash and break up the tomatoes into smaller pieces. Add about 1 cup water and bring to a boil. Add the trimmed spinach and stir to combine (it will wilt as you do this). Reduce the heat to maintain a steady simmer and cook until the vegetables are tender and the flavors are well blended, 10 to 15 minutes.
- Meanwhile, mince the green chiles and combine them with the reserved onions and the lemon juice in a small bowl. Add salt to taste.
- Serve the stew on its own, over rice, or with flatbreads and top with the onion-chile relish.
Makes 6 to 8 servings Chickpea & Spinach Curry.