Indian Spinach and Chickpeas (Chana Saag)

We've made this recipe A LOT and it's great. It's a pretty common side dish for us to make when we do an Indian meal. We've made it so much that the paper I printed it on is grease-stained, wrinkled, and just well worn. It's beyond time it made it here.  --Mark

Ingredients

1 T canola oil

1/4 medium red onion, thinly sliced

2 T finely chopped fresh ginger

1 T curry powder

2 tsp garam masala

1/8 tsp cayenne pepper

1 15-oz can chickpeas, rinsed and drained

1 14-1/2 oz can diced tomatoes

Kosher salt

7 oz (7 packed cups) baby spinach

1/4 cup chopped cilantro

1/2 cup Greek yogurt

Instructions

Heat the oil in a 12-inch saute pan over medium-high heat. Add the onions, ginger, curry powder, garam masala, and cayenne. Cook, stirring often, until the onion is softened, 2 to 3 minutes. Stir in the chickpeas, tomatoes, and 1 1/2 tsp salt.

Add the spinach by the handful, stirring to wilt it as you go. Continue to cook, stirring often, until the spinach is completely wilted and the flavors have melded, 4 to 5 minutes more. Season to taste with more salt.

Remove the pan from the heat and stir in the cilantro.

Spoon onto a platter, and serve with yogurt.

Notes

Fresh tomatoes work well in this recipe. We've also made this with frozen chopped spinach, but fresh is better.