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
- 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
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.