Chickpea Spinach Curry

Main

• 1 1/2 tablespoon sunflower oil
• 1 teaspoon mustard seed
• 1 large onion
• 2 garlic cloves
• 2 tomatoes
• 2 tablespoon tomato paste
• 1 teaspoon salt
• 1 teaspoon cumin powder
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon sugar
• 28 ounce can chikpeas
• 1/3 pound spinach leaves
• 1 tablespoon cream (optional)

Directions

1. In a medium pot heat the oil. Combine mustard seeds and chopped onion. Let cook until onions are golden, about 5 minutes.
2. Add minced garlic, chopped tomatoes, and tomato paste. Cover and simmer for 10 minutes.
3. Add salt, cumin, turmeric, chili, garam masala, and sugar. Add chickpeas not drained. Simmer covered for 10 minutes.
4. Add chopped spinach leaves and cover. Simmer for 2 minutes.
5. Optionally add cream. Serve with optional side of rice.