Spinach and Chickpea Curry

Drain and rinse the chickpeas. Heat a saute pan to medium-high heat.

When the pan is hot, add the oil and chickpeas to the pan. Let them crisp, tossing every 2 minutes in the oil.

When the chickpeas have started to turn golden, add the curry paste, tomato paste, garlic, tomatoes, and a dash of cayenne pepper.

Stir together for 1 minute, and add the stock. Let this simmer for at least 5 minutes.

Make-ahead note: If you’re not eating this right away, stop here and refrigerate for up to 3 days or leave the mixture on the stove for up to 6 hours.

When sauce has simmered, taste for flavoring and add more cayenne, curry, or stock, whatever you think it needs!

Right before serving, stir in the spinach and allow to wilt for 2 minutes.

Glorious. Serve with naan, chutney, slaw, rice, or eat plain. You can’t go wrong with this one!