- 1 lb fresh baby spinach
- 1 15-oz. can chickpeas
- 2 T fresh ginger, grated
- 1 T olive oil
- 1 T ghee
- 1 tsp cardamom
- 1 tsp cinnamon
- 5-6 cloves garlic chopped
- 1 cup onions finely chopped
- 1 can tomatoes chopped (I used fresh)
- 1 T curry
- .5 tsp cumin
- .5 C coconut milk
- 1-2 green chiles, chopped (oops- I forgot)
Heat oil and ghee over medium-high heat. Add cardamom, cinnamon, curry and cumin. Stir for a minute.
Then add onions and sauté until golden. Add garlic, green chiles, ginger, salt and pepper, cook for one minute.
Add chickpeas, tomatoes, and coconut milk. Bring to a boil, reduce heat, and cook covered for 10 minutes until chickpeas are soft.
Add spinach, stir, cook for 1-2 minutes or until just wilted. Season with salt and pepper.