Minimally Invasive

adapted from Cooking Light

2 teaspoons peanut oil
2 1/2 teaspoons cumin seeds
1 teaspoon coriander seeds
6 cardamom pods
2 bay leaves
2 (3-inch) cinnamon sticks
1 1/2 cups chopped onion
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
2 teaspoons garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 cup water
1/2 cup chopped plum tomato (about 1 large)
1/2 teaspoon salt
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 (10-ounce) bags baby spinach
1 cup plain whole milk yogurt
1/2 cup chopped fresh cilantro

Heat oil in a large nonstick skillet over medium heat. Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly. Add onion, and cook for 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in garam masala, turmeric, and cayenne pepper, and cook 10 seconds, stirring constantly. Stir in 1 cup water, tomato, salt, chickpeas, and spinach; bring to a simmer. Cook 5 minutes, stirring occasionally. Remove from heat; discard cinnamon sticks and bay leaves. Stir in yogurt and cilantro.

View the original post here.