Slow-Simmered Chickpea and Spinach Curry

Ingredients

• 1.5 cups dried chickpeas
• 3 tablespoons avocado oil
• 1 teaspoon cumin seeds
• 1 large, finely diced yellow onion
• 2 tablespoons, grated fresh ginger
• 5 cloves, minced garlic
• 2, minced green serrano chilies
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 can (28 oz) canned crushed tomatoes
• 5 oz baby spinach
• 1, juiced lime
• 1.5 teaspoons kosher salt
• 1/2 cup, chopped fresh cilantro
• 1.5 cups basmati rice

Instructions

1. 1

   Soak chickpeas overnight in plenty of water. Drain, then simmer in fresh water for 45-60 minutes until tender; drain, reserving 1 cup cooking liquid.

2. 2

   Rinse basmati rice until water runs clear, then cook with 2.25 cups water and a pinch of salt; keep covered off heat.

3. 3

   Heat avocado oil in a wide pot over medium-high. Add cumin seeds and toast until they sizzle and darken slightly, about 30 seconds.

4. 4

   Add onion and cook, stirring often, 10-12 minutes until deeply golden at the edges.

5. 5

   Add ginger, garlic, and serrano chilies; cook 2 minutes until fragrant.

6. 6

   Stir in ground coriander, ground cumin, turmeric, and 1 teaspoon salt; toast the spices 1 minute.

7. 7

   Add crushed tomatoes and cook down 10-12 minutes, stirring, until the sauce darkens and oil begins to separate at the edges.

8. 8

   Add cooked chickpeas and reserved cooking liquid; simmer gently 15 minutes so the chickpeas absorb the gravy.

9. 9

   Stir in garam masala and spinach in handfuls until wilted. Finish with lime juice and adjust salt.

10. 10

    Serve over basmati rice, scattered with fresh cilantro.