Spinach and Chick Pea Curry

• 2 cups dried chickpeas, soaked over night
  
• 8 cups baby spinach leaves
• 2 (15-ounce) cans diced tomatoes
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon oil
• 1 cup coconut milk

Heat oil in large pan.
Add coriander, cumin, garam masala and turmeric. Toast for 1-2 minutes.
Add chick peas. Coat with spices, stir 1-2 minutes.
Add tomatoes and salt and pepper, simmer 2-3 minutes.
Stir in coconut milk, return to simmer 2-3 minutes.
Add spinach (in batches, if needed) and cover.
Simmer 10-15 minutes.
Add cilantro, squeeze with lemon before serving over rice.

Adapted from Epicurious, http://www.epicurious.com/recipes/food/views/Spicy-Chickpea-and-Spinach-Curry-237287#ixzz1RqPn67Za