Indian Garbanzos with Pureed Spinach
Trim, wash and chop spinach. Lightly brown the onion in 2 tablespoons of the oil over medium heat. Add the garlic and ginger, cook briefly. Add the spinach and mix thoroughly. Reduce heat, cover and cook for 10-15 minutes until well wilted. Add a few tablespoons of water if needed. Remove from heat. Let cool and puree in blender or food processor.
Heat remaining oil in a sauce pan. Add garbanzo beans, curry masala and cook for 5-10 minutes. Add pureed spinach, lemon juice, salt, yogurt and blend well. Add the water. Reduce heat and simmer gently for 20 more minutes, letting all the spices meld. Add a bit more water to keep moist.
Stir frequently to avoid scorching. Remove from heat when it reaches a thick consistency. Serve with garlic naan, rice and a cooling yogurt sauce.
Recipe courtesy of Cinnabar Specialty Foods