2 tbsp olive oil, divided
4 garlic cloves, chopped
1 tablespoon chopped ginger
4 garlic cloves, chopped
1 tablespoon chopped ginger
1 pound fresh flat-leaf spinach, tough stems trimmed
Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Add onion and cook until softened, 5-6 minutes. Add curry powder and chili powder and cook until toasted and fragrant, about 1 minute. Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. Fold in spinach purée. Serve with flatbread or steamed white rice.
Note: Caribbean curry is spicy hot. If using regular curry, add hot peppers or hot sauce to taste.
Salt and freshly ground black pepper
1 onion, finely chopped
2 tsp Caribbean curry powder (see note)
1 teaspoon chili powder
2 15-ounce cans chickpeas, rinsed
1 24-ounce can whole peeled tomatoes
Flatbread or steamed white rice, for serving
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic, chile, and ginger; cook until fragrant and softened, about 4 minutes. Working in batches, add spinach by the handful, tossing to wilt between additions. Cook until fully wilted and bright green, stirring often, about 5 minutes. Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper; reserve.
1 onion, finely chopped
2 tsp Caribbean curry powder (see note)
1 teaspoon chili powder
2 15-ounce cans chickpeas, rinsed
1 24-ounce can whole peeled tomatoes
Flatbread or steamed white rice, for serving
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic, chile, and ginger; cook until fragrant and softened, about 4 minutes. Working in batches, add spinach by the handful, tossing to wilt between additions. Cook until fully wilted and bright green, stirring often, about 5 minutes. Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper; reserve.
Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Add onion and cook until softened, 5-6 minutes. Add curry powder and chili powder and cook until toasted and fragrant, about 1 minute. Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. Fold in spinach purée. Serve with flatbread or steamed white rice.
Note: Caribbean curry is spicy hot. If using regular curry, add hot peppers or hot sauce to taste.
