2-16oz cans of chickpeas (rinsed)
1-16oz can of stewed tomatoes (drained)
1 large white onion sliced very thin
1 large potato – cubed
1 large bunch of baby spinach or 2 handfuls
1 jalepeno pepper, minced
1 tablespoon of olive oil
SPICES:
2 teaspoons salt
1½ teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons Garam Masala
… to save time mix all of the above spices together in a small container until ready to use
Directions:
In a large skillet/saucepan, using medium heat, add the olive oil and heat until hot… add the sliced onions and cook until lightly brown. Mix in the drained can of tomatoes, and when the oil starts to separate from the onion/tomato mixture, about 5 minutes, then add all of the above spices, cubed potatoes and the chickpeas. Making sure the potatoes and chickpeas are thoroughly covered with the tomato-onion/spice mixture. Add to this mixture, 1 to 1.5 cups of water, bring to a boil. Reduce heat to medium; cover and simmer for 20 minutes… until potatoes are fork tender. Mix in the chopped spinach; cover, and let wilt at least 15 minutes prior to serving.