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 leaves, chopped (optional)

For the Tadka

1½ to 2 tablespoons coconut oil (or neutral-flavored oil such as canola)

1½ teaspoons black or brown mustard seeds (see Tip)

1 teaspoon cumin seeds

1 or 2 pinches asafetida or hing (optional; see Tip)

10 to 12 fresh curry leaves (or 20 to 25 dried; see Tip)

½ teaspoon Indian red chile powder (see Tip)

Prepare the chickpea masala:

Step 1

Roughly grind the coriander, cumin, and cardamom seeds in a mortar with a pestle or add to a spice grinder and pulse just a few times. 

Step 2

In a deep 12-inch sauté pan, heat the oil over medium-high. Once hot, add the cinnamon stick and toss for 30 seconds. Add the roughly crushed spices and cook for 1 minute, tossing frequently.

Step 3

Add the onion with a pinch of salt and cook, stirring occasionally, until the onion begins to get some color, 5 to 7 minutes. Add a splash of water to prevent browning. Add the garlic, ginger, chile, turmeric and tomato paste and cook for 90 seconds, stirring frequently.

Step 4

Add the tomatoes and their juices and 1½ teaspoons salt. Cook until the tomatoes start to break down and soften, 4 to 5 minutes. Pour in a few spoonfuls of coconut milk, scraping up any browned bits. Add the rest of the coconut milk, the chickpeas, almond butter and sugar. Stir well and bring to a simmer. Cover and simmer for 15 minutes, uncovering to stir occasionally.

Step 5

Add the spinach and garam masala and simmer until the spinach wilts. Discard the cinnamon stick. Turn off the heat, stir in the lime juice, cilantro and mint (if using), and season to taste with salt and pepper. Taste, adding more lime juice or salt as needed.

Prepare the tadka:

Step 6

Just before serving, prepare the tadka: Heat your smallest skillet or a tempering pan over medium. Add the oil and once shimmering, add the mustard seeds. Shake the pan occasionally. Once the seeds start sputtering, add the cumin seeds and cook for 30 seconds. Add the asafetida (if using) and swirl for 10 seconds. Add the curry leaves (cover the pan immediately if using fresh curry leaves to avoid splatter) and keep swirling until the mixture is very aromatic and the leaves have shriveled, about 20 seconds. Remove from the heat immediately and stir in the chile powder.

Step 7

Pour the tadka on top of the chickpea masala. If freezing leftovers, pour tadka only on top of the amount you plan to eat right away.

Tips

All of the spices, including fresh curry leaves for the tadka, can be found at Indian grocers.

Make ahead:

You can prep the onion, aromatics, tomatoes and spinach 1 to 3 days ahead; cover and refrigerate separately.