1 12 ounce can whole tomatoes (in juice, not puree)
3 TBSPS vegetable oil ** I used canola **
2 tsps mustard seeds ** I used yellow **
1 large onion, cut into 1/4" dice (about 2 cups)
4 cloves garlic, minced
2 TBSPS fresh ginger, minced (I cheated & used organic chopped ginger in a jar;
I would use FRESH ginger next time)
3 tsps curry powder ** I had "sweet curry" powder, so used that **
2 tsps ground cumin
1 tsp ground coriander
1/8 tsp ground cloves
1/2 tsp ground cinammon
1/4 tsp asafoetida (optional) ** Frontier brands @ Whole Foods **
3 cardamom pods ** I purchased the green pods **
1 tsp salt
10 cups fresh spinach, well rinsed & chopped (used one pound fresh/organic)
4 cups chickpeas (cooked & drained), OR 2 (15 oz) cans, drained & rinsed
** I used the canned chickpeas **