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Author Notes: Once you have your garlic-ginger-chile paste prepped (and, hint, you don’t have to use a blender or food processor—you could chop them very finely, then mash (…more) —Sarah Jampel
Serves 4 to 6
- One1-inch piece of ginger, peeled and roughly chopped
- 3cloves garlic, peeled
- 1serrano or other hot green chile, roughly chopped
- 1/4cup canola oil plus 1 tablespoon, divided
- 1 1/2pounds fresh spinach (or two 9-ounce packages frozen spinach, cooked according to the package and drained)
- Kosher salt
- Two15-ounce cans chickpeas, drained and rinsed
- 4tablespoons cream, divided
- 1teaspoon garam masala
- 1teaspoon cumin seeds
- 1/4teaspoon cayenne
- In a food processor, blender, or mortar and pestle, combine the ginger, garlic, and chile pepper with 1/4 cup of water so that you have a paste.
- Heat 1/4 cup canola oil in a large sauté pan or Dutch oven over medium heat. When it’s hot, add the garlic-ginger-chile paste and cook, stirring constantly, for about 30 seconds, until the mixture is very fragrant. Add the spinach (it’s okay to work in batches) and 1/2 teaspoon salt.
- Stir the spinach around for 1 minute to make sure all pieces are coated in oil, then cover the pan for 15 to 20 minutes, stirring occasionally. If all the water evaporates, add 1 or 2 tablespoons of water and continue cooking.
- Add the chickpeas, another 1/2 teaspoon of salt, and stir until the chickpeas are mixed into the spinach. Add 3 tablespoons of cream, stir to combine, then cover and cook for another 7 to 10 minutes, stirring occasionally.
- When the time is almost up, heat the last tablespoon of canola oil in a small pan on a separate burner. When the oil is hot, add the garam masala, cayenne, and cumin seeds. Fry, stirring, until the spices are fragrant and toasted.
- Immediately pour the spiced oil into the spinach-chickpea mixture. Add the last tablespoon of cream, stir everything to combine. Eat hot or at room temperature.
