Chickpea and Tomato Curry

1 tablespoon Extra Virgin Olive Oil
1 cup yellow onion, roughly chopped
4 cloves garlic, peeled
2 teaspoons ginger paste
5-6 roma tomatoes or 2-3 hot house tomatoes, diced
warm water
1 can chickpeas, drained and rinsed
2 tablespoons curry powder
1 teaspoon cumin
2 teaspoon masala
0.5 head cauliflower, chopped
hot pepper, if desired
2 cups fresh spinach

The spices and pepper are approximate, I don't usually measure my spices. Simply start with less and add more to suit your own tastes.

Heat olive oil in saucepan over medium heat.

Combine onion, garlic and ginger paste in a blender or mixer, and pulse until it becomes a paste. Add to the olive oil, stirring frequently.

Add diced tomatoes to saucepan and turn up heat to medium high. Stir, allowing tomatoes to liquify. Add water, 1/4 cup at a time as needed, to keep liquid bubbling and prevent from drying out.

Add chickpeas, curry powder, cumin, masala, and hot pepper if using (you will just need to adjust according to your own tastes). Stir well into the tomato mixture. Allow to come to a low boil for a few minutes.

Add in cauliflower, stirring frequently. Let boil for a few more minutes, adding 1/4 cup more water if necessary in order to prevent from drying out.

Add in spinach, stirring in until wilted.

Add salt to taste.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user LAURENNOELLE.