Ingredients

• 2 fresh tomatoes, quartered
• 1/2 inch cube fresh ginger, cut in half
• 1 fresh green chile (optional)
• 3 tablespoons grapeseed oil (or any other light oil such as canola)
• 1/4 teaspoon asafoetida powder (optional)
• 1 teaspoon whole cumin seed
• 3 cups fresh spinach, chopped
• 1 (14 ounce) can chickpeas (14 or 15 oz can, won't matter much)
• 1/4-1/2 cup water
• 1 tablespoon ground coriander
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon turmeric
• 1 teaspoon sea salt (or to taste)
• 1/2 teaspoon garam masala
• fresh cilantro, chopped fine (optional)

Instructions

1. Pull out your blender, a small one if you have it, and combine the tomatoes, the ginger and the fresh chili if you are using. Puree until completely smooth the set aside.

2. In a medium sized saute pan over medium heat, add the oil. Once the oil is hot add in the asofetida followed by the whole cumin seeds. Stir - and once the spices are sizzling, add in the tomato mixture. Be careful, it will splatter. Mix to combine - it takes quite a few stirs to get it combined so don't worry. Let that saute a few minutes.

3. Add the next three spices, (coriander, chili powder & turmeric) as well as the salt. Mix that together and let it all mingle together over medium low heat for about 10 minutes. It will reduce down a bit and the colour will begin to get darker.

4. Add in the fresh chopped spinach, followed by about 1/4 cup of water. Add up to 1/2 cup of water if you wish. Let that cook another few minutes and then add your chickpeas. You can mash some of the chickpeas with the back of a spoon if you like, it makes the gravy thicker.

5. The last ingredient is the garam masala, add it in and simmer for a few more minutes before serving. Garnish with fresh chopped cilantro if you like. That's it!