Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Heat oil in a pan over medium heat. Cook onion for 5 minutes until golden.
Add garlic, ginger, cumin, garam masala, and turmeric. Cook 1 minute until fragrant.
Add tomatoes and chickpeas. Season with salt. Stir well and simmer 8 minutes.
Add spinach in batches. Stir until each addition wilts before adding more.
Simmer 2 more minutes. Taste, adjust salt, and serve with rice or flatbread.
What she’d tell you
Chana saag: chickpeas and spinach with warm spices. Babcio tried it at a neighbour's house in London and demanded the recipe on the spot. The neighbour laughed and said: it is just pantry ingredients, always in my cupboard. Now it is always in mine too.
butter beans, or green lentils already cooked
chard or kale, given two minutes more
Four days in the fridge, three months frozen.
A pot with a splash of water. The spinach will be softer the second time; that cannot be helped.
