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4 cups greens (I used spinach and curly kale)
1 can chickpeas, drained and rinsed 
2 garlic cloves, minced 
1 small yellow onion, minced 
1-inch knob of ginger, grated 
1 tablespoon of cumin seeds
1 tablespoon of garam masala or curry powder 
1/4 cup crushed tomatoes or fresh tomatoes (I used marinara sauce) 
1 tablespoon coconut oil 
1/2 lemon 
Dash of cayenne 

Sauté onion, garlic and ginger in coco oil in a large pot. Add cumin seeds, garam masala and cayenne. Sauté until onion are soft. Turn off heat and set aside. Using a steamer basket, steam greens for 1-2 minutes until steamed but bright green. In a large food processor, transfer steamed greens and blend until forms a paste. Turn heat back on and add greens to onion mixture and sauté. Add 1/4 cup water. Then add tomatoes. Season with salt. Add strained chickpeas and simmer for 5 minutes (any longer and the greens will start to brown). Add 1/2 lemon juice. Serve with basmati rice!