Recipe: Spinach with Chickpeas (Saag Chole) (Indian)

SPINACH WITH CHICKPEAS (SAAG CHOLE)

"This tasty, nutritious dish goes well with any type of bread, from a French baguette to an Indian chapatti or Mexican tortilla. Or top it with grated cheese and bake it until heated through."

3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 (1/2 inch) piece of fresh ginger, grated
2 garlic cloves, chopped
2 medium yellow onions, sliced into thin half-rounds
2 medium tomatoes, coarsely chopped
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground turmeric
Salt (to taste)
1/2 teaspoon ground cayenne pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 1/2 cups cooked or canned, drained chickpeas
1 teaspoon garam masala or curry powder
1 tablespoon lemon juice

Heat the oil in a heavy skillet over medium heat. Add the cumin, which will darken almost instantly.

Add the ginger and garlic, and cook 1 minute, stirring constantly.

Add the onions and cook until lightly browned, about 8 minutes.

Add the tomatoes and cook until soft, about 5 minutes.

Stir in the coriander, turmeric, salt and cayenne. Stir in the spinach, cover the pan, reduce the heat to medium-low and simmer for 25 minutes, stirring once in a while.

Stir in the chickpeas, garam masala and lemon juice. Cook just until chickpeas are heated through.

Makes 4 servings
Adapted from source: From Bengal to Punjab: The Cuisines of India by Smita Chandra