Spinach Chickpea Masala

🥘 Ingredients

• ground turmeric ½ tsp
• ground coriander 2 tsp
• amchur powder 1 tsp
• Kashmiri red chili powder 1 tsp
• Several
• Drained Chickpeas 2
• neutral-flavored oil 4 tbsp
• Kosher
• cumin seeds 2 tsp
• black mustard seeds 1 ½ tsp
• asafoetida ¼ tsp
• medium-large yellow onion 1
• Roma tomatoes 8 oz
• baby spinach 10 oz
• garlic cloves 5
• piece fresh ginger 1 inch
• serrano or jalapeño pepper 0.5-1
• tomato paste 1 tbsp
• fenugreek leaves 1 tbsp
• garam masala 1 tsp
• A
• Tofu Ricotta ¾ cup
• For serving: vegan naan or pita 4

Masala Spices

1. 1

   Prepare: ground turmeric , ground coriander , amchur powder , Kashmiri red chili powder , Several cracks of black pepper.
2. 2

   Add all the ingredients to a small bowl (or small ziploc bag and seal) and stir (or shake) to combine. Transfer to a sealed bag or airtight container.
3. 3

   Label and store on the counter or in your pantry for up to 6 months.
4. 4

   Gather: Drained Chickpeas , neutral-flavored oil , Kosher salt and freshly cracked black pepper, cumin seeds , black mustard seeds , asafoetida , medium-large yellow onion , Roma tomatoes , baby spinach . For the masala aromatics (from vegetable prep): garlic cloves , piece fresh ginger , serrano or jalapeño pepper , tomato paste , Masala Spices ( timer 1/2 tbsp) (from meal prep), fenugreek leaves , garam masala , A few squeezes of lemon juice, Tofu Ricotta , For serving: vegan naan or pita .
5. 5

   Preheat the oven to 425ºF / 220ºC. Arrange a rack in the top third of the oven. Pat dry any moisture on the Drained Chickpeas with a clean dish towel.
6. 6

   On a rimmed sheet pan, toss the chickpeas with 1 1/2 tbsp oil, 1 tsp kosher salt, and pepper to taste. Spread out with minimal overlap. Roast in the oven for 20 minutes . Remove the pan, toss the chickpeas around, and roast for 5 minutes, or until slightly crisp and golden but not rock hard.
7. 7

   While the chickpeas roast, make the masala (see steps 4 through 7). Keep a small bowl of water near the stove. Grab a flat-ended spatula.
8. 8

   Heat a Dutch oven or large, deep sauté pan over medium-high with 2 1/2 tbsp oil. Once shimmering, add the cumin and mustard seeds, and stir frequently. Once they start popping (30 to 60 seconds), add the asafoetida if using, and stir constantly for 15 seconds (it will smell funky!).
9. 9

   Reduce the heat to medium and add the onions. Season with a pinch of salt, and cook until golden browned and softened, about 10 minutes, stirring occasionally. If needed, add a splash of water to deglaze the browned bits. While the onions cook, finely chop the tomatoes. And roughly chop the spinach.
10. 10

    To the onions, add the Masala Aromatics and tomato paste. Cook for 1-2 minutes , stirring very frequently. Add the Masala Spices and stir constantly for 30 seconds. If the mixture sticks, add a splash of water to deglaze.
11. 11

    Add the tomatoes and 1 1/2 tsp kosher salt, using tomato juices to deglaze the pan. Cook for 4-5 minutes , or until tomatoes have fully softened and it’s thick and saucy. Use your hands to crush the fenugreek leaves into the pan.
12. 12

    Add the roasted chickpeas to the pan, tossing to coat for 1 minutes . Increase the heat to medium-high. Add ¼ to ⅓ of the chopped spinach and stir fry it. Once it wilts, add more spinach and repeat. Cook until just tender and wilted.
13. 13

    Take off the heat. Stir in the garam masala and lemon juice. If you didn’t use amchur in the Masala Spices, add more lemon juice to taste.
14. 14

    Assemble: Schmear the Tofu Ricotta onto a serving platter. Top with the chickpea spinach masala. Scoop up everything with warmed naan or pita.