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Chickpea Stew with Spinach, Basmati Rice and Flatbread
  • 1 tablespoon oil (optional-see notes)
  • 1 bay leaf
  • ⅛ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1½ teaspoon channa masala powder
  • 1 large onion, minced
  • 1 large tomato, skin removed, chopped
  • ½” fresh ginger, grated or ¼ teaspoon ginger powder
  • 4 cloves garlic
  • 1 small jalapeño, seeded, minced
  • 6 cups spinach, washed, steamed and chopped
  • ½ cup almond or coconut milk + more as needed
  • Juice of ¼ lime or to taste
  • 2 cup chickpeas, cooked* or canned
  • Salt (about ¾ teaspoon) and pepper to taste
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