1 15oz can of chickpea (chole, garbanzo)
3 cups finely chopped spinach (palak)
2 medium tomatoes
1/2″piece ginger (adrak)
1 green chili
3 tablespoon oil
1/4 teaspoon asafetida (hing)
1 teaspoon cumin seed (jeera)
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red pepper adjust to taste
1/2 teaspoon salt adjust to taste
1/2 teaspoon garam masala

Drain the liquid out of the chickpeas and rince the chick peas well.
Blend the tomatoes, green chilies, and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add the asafetida and cumin seeds.
After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
Tomato mixture will start leaving the oil and will reduce to about half in quantity.
Add spinach, and salt and one half cup of water and let it cook covered for 4 to 5 minutes on medium heat covered.
Add the chickpeas and mash them lightly with a spatula so they soften Note: add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.
Add the garam masala and let it cook for another minute.