1 large onion, diced
2 cloves garlic, minced
1-inch piece ginger, minced
1 jalapeño or poblano pepper, diced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
1 14.5 oz can diced tomatoes
2 14.5 oz cans chickpeas
1 cup water
Bag of fresh spinach
Juice from 1/2 lemon
Optional topping: cilantro
In medium pot, water-sauté onion until translucent.
Add garlic, ginger, and jalapeño/poblano, and cook over medium heat about 3-4 minutes.
Add garam masala, turmeric, salt, and pepper and continue to cook for 1-2 minutes.
Add tomatoes, chickpeas, and water. Cover and simmer for 15 minutes.
Reduce heat to low and mix in lemon juice and spinach. Cook on low 1-2 minutes.
Top with cilantro (optional) and serve with brown rice. Enjoy!