2 10 ounce packages frozen spinach
1/4 cup dried chickpeas, soaked overnight
2 tablespoons vegetable oil
2 medium onions, finely chopped
1 inch piece of fresh ginger root, finely chopped
3 cloves garlic, finely chopped
3 medium tomatoes, finely chopped
Few sprigs fresh cilantro, finely chopped
1/2 teaspoon turmeric
2 teaspoons salt
1 tablespoon sour cream (optional)
2 tablespoons flour
1 teaspoon(premixed, dry) garam masala (available at Indian specialty stores)
In 2 1/2 cups water, boil the spinach and chickpeas until chick peas are cooked.(about 45 minutes). (Can use a pressure cooker, if you have one, to cook them in about 25 minutes).
Heat about 2 tablespoons of oil in nonstick skillet over low heat and when oil begins to sizzle, add onions. Stir every few minutes to make sure the onions brown evenly and don’t stick. When they are translucent or lightly browned, add the ginger. Let ginger soften, and then add the garlic. Finally, add tomatoes, cilantro, turmeric and 1 teaspoon of the salt. Stir for a few minutes, then cover the mixture to let the tomatoes cook. This mixture is done when the tomatoes have broken down and blended in with the other ingredients.
Combine the tomato mixture, sour cream, spinach and chickpea mixture and remaining salt. Brown 2 tablespoons of flour over a low flame and then toss that in as well.
Let it cook over a low flame about 10 minutes before you add the prepared garam masala. Cook for another 10 minutes. Serve with rice.