You can make this as spicy hot or mild as you prefer, I LOVE a good kick so I put a whole hot pepper into it- whole, so I can fish it out after cooking so as not to mistake it for a cooked tomato. You can use canned or jar tomatoes with this but with local tomatoes still abundant, I made this using fresh. If you do use canned or jarred, you may need to add a little bit of sugar (maple syrup, sucanat, agave) to offset the bitterness.
3T coconut oil
1 onion, small dice
2 clove garlic, smashed and minced
1T ground cumin
2” fresh ginger, grated
1 hot pepper, sliced or chopped
2t mustard seeds
2t turmeric OR 1T Fresh grated
2t curry powder
2-3c fresh tomatoes, diced
2t pink salt
1t black pepper
4c fresh baby spinach- reserve until serving.
1c fresh cilantro, coarsely chopped- reserve until serving.
In a large pot over medium high heat, add the coconut oil, onions, garlic and spices and sauté until the onions are translucent. Add the chopped tomatoes and the chickpeas. Cover with about 2 cups of water and bring to a boil. Reduce the heat to medium low and the let the mixture cook and mingle until the water has reduced and it looks more like a stew. Just before serving, add the spinach and the cilantro. Serve with Basmati or Jasmine rice.