Cook's Note: Make this dish a day ahead to let the spices blend in. Delicious as a side with turkey.

serves 6 to 8

Ingredients

• 2 16-ounce can chickpeas, rinsed and drained
• olive oil
• 1 teaspoon whole cumin seed
• 1 onion, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 2 tomatoes, cored and chopped
• 2 teaspoons garam masala
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon turmeric
• kosher salt
• 2 cups water
• 1 1/2 cups tightly packed baby kale or baby spinach leaves

Preparation

Heat a large pan over medium-high heat. Add oil, then cumin seeds; cook, stirring, until seeds start to crackle and pop, 1 to 2 minutes. Reduce heat to medium and add the onion. Cooks for about 8 minutes, stirring frequently.

Meanwhile, in a small bowl, mix garam masala, ginger, turmeric and 1/2 teaspoon salt with 3 tablespoons water to make a slurry. Let stand for 5 minutes, add to the onions and cook mixture for 5 minutes longer. Add chopped tomatoes, and jalapeno, if using, and stir in. Add chickpeas and stir to coat. Add a pinch of salt and enough water to almost cover the chickpea mixture. Cook over low heat for 30 minutes; if mixture seems too liquid, turn up the heat a bit.

Stir in kale or spinach right before serving; the leaves should be just wilted.

Note: Buy garam masala in the bulk spice section of your local market. This becomes a heartier side dish with the addition of chopped cooked turkey or chicken.