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Curried Chickpeas with Spinach and Tomatoes

Curried Chickpeas with Spinach and Tomatoes Recipe

  • 2 teaspoons olive oil, divided
  • 4 garlic cloves, chopped
  • 1 red jalapeƱo or Fresno chile, coarsely chopped
  • 1 tablespoon chopped ginger
  • 1 pound fresh flat-leaf spinach, tough stems trimmed
  • Kosher salt and freshly ground black pepper
  • 1 onion, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 2 15-ounce cans chickpeas, rinsed
  • 1 24-ounce can whole peeled tomatoes
  • Flatbread or steamed white rice, for serving
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