Name: Curried Chickpeas with Spinach and Tomatoes
Prep time: 10 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 2 teaspoons olive oil, divided; 4 garlic cloves, chopped; 1 red jalapeño or Fresno chile, coarsely chopped; 1 tablespoon chopped ginger; 1 pound fresh flat-leaf spinach, tough stems trimmed; Kosher salt and freshly ground black pepper; 1 onion, finely chopped; 1 1/2 teaspoons curry powder; 1 teaspoon chili powder; 2 15-ounce cans chickpeas, rinsed; 1 24-ounce can whole peeled tomatoes; Flatbread or steamed white rice, for serving

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Maria Del Mar Sacasa/Ennis Inc.

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