Chickpea and spinach curry

This easy gem was taken from "Vegan with a Vengeance" by Isa Chandra Moscowitz (you may know her from the Post Punk Kitchen!). It's really wholesome (unprocessed), has limited ingredients (just a lot of spices), and is low in fat and unnecessary calories while still providing a hearty meal with lots of protein. Enjoy!




Ingredients:

1 12 oz. can of tomatoes with juices (or marinara sauce can be substituted)
3 tablespoons vegetable oil
2 teaspoons mustard seeds or mustard
1 large onion, diced
4 garlic cloves, minced
2 tablespoons fresh ginger minced, or ginger powder
3 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cloves
1/2 teaspoon cinnamon
3 cardamom pods (or a little cinnamon and nutmeg as a substitute)
1 teaspoon salt
10 cups fresh spinach, kale or collards, chopped
4 cups/2 cans drained and rinsed chickpeas (use your leftover brine in the can for aquafaba cream for dessert)

Directions:

Preheat a saucepan over moderate heat, add vegetable oil and mustard seeds or mustard. If using seeds, let them pop for about a minute with a lid on, add onion, and cook until browned. Add garlic and other spices and sauté for about 2 minutes. Add tomatoes and juice and heat through. Add handfuls of greens and cook until wilted. Mix everything together well. Add chickpeas, cover and simmer for about 10 minutes stirring occasionally. Cook for an additional 10 minutes without the lid to achieve a thicker consistency.

Serve, and enjoy!