Careme Recipes

Ingredients

• Sweet Onion 1 medium, diced $1.43
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Organic Ginger Puree, 2.8 OZ 1 tbsp $3.99
• Organic Roma Tomatoes, 16 OZ 2 medium tomatoes, diced, or about 1 1/2 cups $2.99
• Organic Baby Spinach, 5 OZ 2 big handfuls $4.49
• Lemon 1/2 $0.99
• Organic Cilantro 2 tbsp chopped $1.79
• Chickpeas 2 cans, drained and rinsed pantry
• Neutral oil 1 1/2 tbsp pantry
• Ground cumin 1 1/2 tsp pantry
• Ground coriander 1 1/2 tsp pantry
• Turmeric 1/2 tsp pantry
• Garam masala 1 1/2 tsp pantry
• Chili flakes or cayenne to taste pantry
• Salt to taste pantry

Instructions

1. Heat 1 1/2 tablespoons neutral oil in a medium pot or deep skillet over medium heat.
2. Add 1 diced Sweet Onion and cook 6 to 8 minutes until softened and lightly golden.
3. Stir in 3 minced cloves Organic Garlic and 1 tablespoon Organic Ginger Puree; cook 1 minute.
4. Add 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1/2 teaspoon turmeric, 1 teaspoon of the garam masala, and chili flakes or cayenne to taste. Stir 30 seconds until fragrant.
5. Add the diced Organic Roma Tomatoes with a pinch of salt. Cook 8 to 10 minutes, stirring and crushing the tomatoes as they break down, until the mixture becomes saucy.
6. Add 2 cans drained chickpeas and 3/4 cup water. Simmer 10 minutes, lightly mashing some chickpeas with the back of a spoon to thicken the sauce.
7. Fold in 2 big handfuls Organic Baby Spinach and cook 1 to 2 minutes until wilted.
8. Stir in the remaining 1/2 teaspoon garam masala and a squeeze from 1/2 Lemon. Taste and adjust salt and heat.
9. Serve topped with 2 tablespoons chopped Organic Cilantro. Great with rice, naan, or warmed flatbread.