1.5 lbs fresh spinach or other greens
1 large yellow onion, chopped
6 cloves garlic, chopped
2T minced ginger or ginger paste
4t ground coriander
1t turmeric
1.5t garam masala
1/2t cayenne pepper
1/2t crushed red pepper flakes
3t salt
1 (15oz) can chickpeas, rinsed and drained
2 skinless chicken breasts, cut into cubes (or another 15oz can chickpeas)
1T olive or canola oil
1 cup nonfat greek yogurt

Directions:

1. If using chicken, cook separately in a separate pan with just salt and pepper and place aside. Otherwise skip this step (the more chickpeas the better).

2. Preheat a large pot over medium-high heat. Pour in the oil, add the onions and garlic and cook for 2-3 minutes. Add the ginger, coriander, turmeric, garam masale, cayenne, red pepper flakes and salt and cook for an additional 1-2 minutes. Add the spinach and cook the spinach until it has cooked down.

3. At this point, let the mixture cool slightly and transfer to a food processor or blender and process until mostly pureed, but not entirely. You can do it in two batches to make it easier. Transfer back to the pot, add the yogurt and chickpeas (and chicken, if using). Stir and heat until well incorporated. Serve over multigrain rice with a side of naan (recipe pending).

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