2 tbsp high-heat cooking oil (such as sunflower, safflower or grape seed oil)
3 cloves garlic, smashed
2 small dried red chiles, roughly broken into pieces
2 tsp garam masala
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp ground ginger
1 tsp ground turmeric
1 large yellow onion, finely chopped
2 15-oz BPA-free cans unsalted chickpeas, drained and rinsed (TRY: Eden Organic Garbanzo Beans)
2 large tomatoes, finely chopped
2 tbsp fresh lemon juice
6 cups loosely packed fresh spinach leaves
Sea salt, to taste
Preheat oven to 300°F. Wrap pita in foil and transfer to oven, until warmed through.
Meanwhile, in a large skillet on medium-high, heat oil. Add garlic, chiles, garam masala, coriander, cumin, ginger and turmeric and cook, stirring constantly until fragrant, about 30 seconds. Add onion and cook, stirring occasionally for about 5 minutes, until lightly browned. Add chickpeas, tomatoes and lemon juice and cook, stirring occasionally until tomatoes release enough juices to come to a boil and chickpeas are heated through, about 5 minutes. Add spinach, handfuls at a time, stirring until wilted. Season with salt. Serve with pita.
Serving Size: 1 1/2 cups chickpea mixture and 1/2 pita
Tip: Dried fenugreek leaves (aka kasuri methi) are common in Indian cooking. Famous for their distinctive bitter flavor, kasuri methi are also a healthful source of vitamin C. Look for them in the ethnic section of your grocery store, or at a nearby Indian market.
Inspired by the bold flavors of dal, the traditional Indian lentil dish, our hearty vegetarian patties are delicious served on their own or with warm whole-grain naan bread – just be sure to top them with our addictive sweet-tart mango chutney!