Chana Saag (Creamy Chickpeas and Spinach)

Ingredients

• 2 Tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 2 inches fresh ginger
• 1 Tbsp curry powder (hot or mild)
• 1 tsp cumin
• ¾ tsp salt
• 1 large tomato
• 1 lb frozen chopped spinach
• 1 can (19 oz) chickpeas
• 1 can (12 oz) evaporated milk
• ½ cup water

Directions

1. Dice the onion and mince the garlic; add both to a large skillet with the olive oil. Peel the ginger with a spoon and grate it straight into the skillet. Sauté over medium-low heat until the onion is soft and transparent, about 5 minutes. Dice the tomato while it cooks.
2. Add the curry powder and cumin and cook 1 minute more, stirring. Add the diced tomato and salt and cook about 5 minutes, until the tomato breaks down.
3. Drain and rinse the chickpeas. Add them to the skillet with the frozen spinach and the water. Stir, bring to a simmer over medium heat, and simmer 5 minutes to meld the flavors.
4. Once most of the water has cooked off, reduce to medium-low and add the evaporated milk. Heat through, or simmer until as thick as you like. Adjust the salt and curry powder before serving.