Saag Chana (Indian Chickpeas & Spinach) - cooking recipe

Ingredients

2 tablespoons coconut or 2 tablespoons olive oil
2 (15 ounce) cans chickpeas, drained and washed
1 inch ginger, grated
2 medium yellow onions, finely chopped
3 garlic cloves, crushed
3 medium tomatoes, chopped
1/3 teaspoon ground cinnamon
5 cardamom pods (seeds from, or substitute 1/4 teaspoon ground cardamom)
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon chili powder
14 ounces Baby Spinach, roughly chopped
1 teaspoon garam masala
salt

Preparation

Heat the coconut oil in a large frying pan, and add the onion, ginger and garlic and stir fry on medium heat for 3-5 minutes or until softened.
Add the cinnamon, cardamom, turmeric, coriander and chilli powder to your onion mixture and stir fry for another 2-3 minutes till the spices become fragrant.
Add the chickpeas and stir fry for another 5 minutes, then add the chopped tomatoes and a little water, cover and cook for another 5 minutes then add half the spinach and cover again till the spinach wilted. Stir well. Add the last of the spinach and cover once more till the spinach has wilted. Add a little more water if needed. Simmer for another 5-10 minutes then switch off the heat and stir through the garam masala and serve atop some steamed basmati rice.