Indian Chickpeas and Spinach in a Tomato Cream Sauce

Inspiration:
Savory Safari, adapted by Big City Cooking


Ingredients:

• Two cans chickpeas, drained & rinsed
  
• 10 oz frozen spinach, thawed & drained
  
• 1 ½ cups tomato sauce
  
• 1/3 cup whipping cream, at room temperature
  
• 3 cloves minced garlic
  
• 1 tsp. grated fresh ginger
  
• ½ Tbsp. olive oil
  
• 1/2 tsp. Asian chili garlic sauce
  
• 1/2 tsp. curry powder
  
• ½ tsp. ground cumin
  
• ½ tsp. garam masala

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add garlic and ginger and cook 2-3 minutes. Add chickpeas and toast, stirring frequently, for another 2 minutes or so.
   
2. Add tomato sauce and bring to a simmer. Stir in all remaining spices and check seasoning, adding more of your favorite spices if desired.
   
3. Whisk in cream and return to a gentle simmer, stirring frequently.
   
4. Begin adding spinach in batches. Once all spinach is added, turn the heat down very low and cover. Simmer 5 minutes covered, and hold warm until ready to serve.

Notes:
This was SO quick and easy and so good! I think we'll be making it often. It's a perfect winter weeknight meal.


Tim's Rating: 9.5/10
Liz's Rating: 9.5/10