Spinach and Chickpea Curry

Spinach and Chickpea Curry
Serves 4-6
Ingredients:
1 tbsp olive oil
1 large white or spanish onion, thinly sliced
1 one inch piece of ginger, minced
3 cloves of garlic, minced
2 tsp garam masala
1 tsp cumin
1/4 tsp cayenne pepper (or more or less to taste)
3/4-1 can of chickpeas (drained and rinsed)
28 oz of diced tomatoes or whole tomatoes crushed in your hands
pinch of sugar
1/2 package of fresh baby spinach
salt and pepper to taste
optional: fresh coriander to top, squeeze of lemon to top

Heat olive oil in a large lidded pan over medium heat. Add the onions and fry until translucent. Add the garlic and ginger and cook for a couple of minutes, stirring frequently. Add the garam masala, cumin and cayenne pepper. Stir so that the onions have coating of the spice. Cook for a minute until the spices as a little toasted. Add the diced tomatoes or crush the whole tomatoes into the pan. Add pinch of sugar. Give it a good stir and cover. Simmer on low-medium heat for 20 minutes. Add the spinach in batches, stir until wilted. Serve on rice or with naan. Right before serving squeeze a little lemon juice on top.

This was very delicious and ready in 30 minutes! Super easy. I happened to have a left over baked chicken breast that I diced up and added at the point of adding the chickpeas just to use it. If you wanted to add chicken that wasn't left over, I would fry it up first with some salt and pepper in the olive oil, remove it from the pan and start from the beginning. Adding it in at the same point after you've added the chickpeas.