Indian Chickpea Curry with Spinach

Directions

1Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the coriander, paprika, and cumin and cook until fragrant, about 1 minute.

2Add the chickpeas, tomatoes with their juices, and water and stir to combine. Partially cover the pan, reduce the heat to low, and simmer for 20 to 30 minutes. Season with a big pinch of salt and black pepper.

3Add the spinach and measured cilantro, stir to combine, and simmer until the spinach is wilted and tender, about 10 minutes. Taste and season with additional salt if needed. Serve on a warmed platter or individual plates, garnished with additional cilantro leaves.