Cookbook

Ingredients:

2 tsp coriander seeds 1½ tsp cumin seeds ¼ tsp cardamom seeds (from 4 to 5 green cardamom pods) 2 tbsp neutral oil 1 (2-inch) cinnamon stick 1 large yellow or red onion, finely diced salt and freshly ground black pepper 6 garlic cloves, minced 1 (2-inch) piece fresh ginger, grated or minced 1-3 serrano chiles (to taste), diced 1 tsp ground turmeric 2 tbsp tomato paste 30 oz diced tomatoes 15 oz can full-fat coconut milk 30 oz chickpeas, drained and rinsed 2 tbsp nut butter 1 tsp brown sugar 6c kale, chopped 2 tsp garam masala 1½ tps lime or lemon juice 1c fresh cilantro leaves and tender stems, chopped 1 small handful fresh mint leaves, chopped (optional)

Directions:

Roughly grind the coriander, cumin, and cardamom seeds in a mortar with a pestle.

In a pot or deep pan, heat oil over medium-high. Once hot, add the cinnamon stick and toss for 30 seconds. Add the roughly crushed spices and cook for 1 minute, tossing frequently.

Add the onion with a pinch of salt and cook, stirring occasionally, until the onion begins to get some color, 5-7 minutes. Add a splash of water to prevent browning. Add the garlic, ginger, (chile, if incorporating - or keep on the side), turmeric, and tomato paste and cook for 90 seconds, stirring frequently.

Add the tomatoes and their juices and 1½ teaspoons salt. Cook until the tomatoes start to break down and soften, 4-5 minutes. Add the coconut milk, the chickpeas, nut butter and sugar. Stir well and bring to a simmer. Cover and simmer for 15 minutes, uncovering to stir occasionally.

Add kale and garam masala and simmer until the kale wilts. Discard the cinnamon stick. Turn off the heat, stir in the lime juice. Add cilantro and mint, or keep on the side. Season to taste with salt and pepper. Taste, adding more lime juice or salt as needed.

from: https://cooking.nytimes.com/recipes/767627549-creamy-chickpea-spinach-masala-with-tadka