Ingredients
Directions
- 1
Heat 1 tablespoon avocado oil or ghee in a pot on medium high heat.
- 2
Add 1/2 tsp cumin seeds and allow them to sizzle, about a minute.
- 3
Add a paste of 1/2 an onion and 1/2 inch knob of ginger and sauté for 5 minutes.
- 4
Add 1 tsp turmeric, 2 tsp each ground cumin, coriander, and a large pinch of cayenne pepper (optional) and sauté for a minute.
- 5
Add 1 cup pureéed tomatoes, 1 can drained and rinsed chickpeas, and 1 bay leaf and stir well.
- 6
Cook covered for 20 minutes on a medium low heat.
- 7
Add 2 handfuls of spinach and continue to cook for 5-10 minutes until the spinach has wilted to your liking.
- 8
Add a splash of water to thin it out if you like. Season with salt and pepper to taste.
- 9
Ladle into a bowl. Sprinkle with sumac and chopped fresh coriander. Serve right away.
