Curry Chickpea

1 tablespoon chopped ginger

4 garlic cloves, chopped

1 red jalapeño, coarsely chopped

1 onion, finely chopped

2 15-ounce cans chickpeas, rinsed

2 teaspoons olive oil, divided

1 24-oz can whole peeled tomatoes

1 1/2 teaspoons curry powder

1 teaspoon chili powder

1 pound fresh flat-leaf spinach

1/2 cup water

Flatbread or steamed white rice

Heat 1 Tbsp. oil in a large skillet over medium-high heat.
Add garlic, chile, and ginger; until fragrant and softened, about 4 minutes.
Working in batches, add spinach, tossing to wilt between additions. Cook about 5 minutes.
Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper; reserve. Wipe out skillet and reserve.

Heat remaining 1 Tbsp. oil in same skillet over medium-high heat.
Add onion and cook until softened, 5-6 minutes.
Add curry powder and chili powder and cook until toasted and fragrant, about 1 minute.
Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water.
Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes.
Fold in spinach purée. Serve with flatbread or steamed white rice.