.: evil jungle prince :.

This recipe is such an obvious match flavor and consistency-wise, I could almost kick myself for not thinking of it before spotting it in Das Sreedharan's Indian cookbook: chickpea curry with fresh spinach. So easy and satisfying!

1. Use a mortar and pestle to combine 1-2 hot green chilies and knob of fresh ginger. Add a spoonful of water and grind. Set aside.

2. Heat oil in a wok and fry 2-3 garlic cloves. Now add 1 peeled and minced onion. Next add 1 tsp chili powder, 1/4 tsp turmeric powder, 1/2 tsp ground coriander, chili-ginger paste, and 2 tsp tomato paste. Fry for 2 mins.

3. Pour in 1 1/4 cup water and bring to a boil. Stir in chickpeas along with a pinch of salt. Simmer for 5 mins, then add fresh spinach just before serving so that the spinach retains its bright green color.