Creamy Chickpea Spinach Masala With Tadka
Ingredients Yield: 4 to 6 servings For the Chickpea Masala 2 teaspoons coriander seeds 1½ teaspoons cumin seeds ¼ teaspoon cardamom seeds (from 4 to 5 green cardamom pods) 2 tablespoons coconut oil (or neutral-flavored oil such as canola) 1 (2-inch) cinnamon stick 1 large yellow or red onion, finely diced Kosher salt (such as Diamond Crystal) and freshly ground black pepper 6 garlic cloves, minced 1 (2-inch) piece fresh ginger, grated or minced 1 to 3 serrano chiles (to taste), diced 1 teaspoon ground turmeric 2 tablespoons tomato paste 1 pound Roma or plum tomatoes, finely chopped 1 (13.5-ounce) can full-fat coconut milk 2 (15-ounce) cans chickpeas, drained and rinsed 2 tablespoons no-sugar-added creamy almond butter 1 teaspoon organic brown sugar or coconut sugar 6 cups baby spinach (3 ounces), chopped 2 teaspoons garam masala 1 ½ teaspoons freshly squeezed lime or lemon juice, plus more to taste 1 cup fresh cilantro leaves and tender stems, chopped 1 small handful fresh mint le...
