Spinach and Chick-peas in Spiced Yogurt

Serves 4 to 6

2 pounds fresh spinach or 1 pound frozen cut-leaf spinach

1 tbsp. Vegetable oil

2 large onions, cut into ½ inch thick half moons

2 tbsp minced fresh ginger

3 garlic cloves, minced

1 tsp. Garam Masala

1 14-oz can chick-peas, drained and rinsed

½ tsp salt or to taste

¼ tsp hot red pepper or to taste

1 cup plain yogurt

1 tsp cornstarch

1. Remove spinach stems and cut leaves nto ½ inch strips and set aside. Discard stems. Chop leaves coarsely.
2. In a large non-stick skillet, heat the oil over medium-low heat . Add the onions and cook until golden brown, about 10 minutes. Add the ginger and garlic and cook about 1 minute.
3. Add the Garam Masala and coof for about 1 minute.
4. In batches, stir in the spinach leaves, allowing each batch to wilt before adding another.
5. Stir in the chick-peas, salt and hot pepper. Cover and cook until spinach leaves are just tender, about 5 minutes. Reduce heat to low.
6. In a small bowl, mis together the yogurt and cornstarch. Pour into the skillet and cook until heated through.
7. Correct seasoning and serve over Basmati Rice.

Source: “On Rice” by Rick Rogers, Chronicle Books, 1992

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