SPINACH WITH CHICKPEAS (Saag Chole)

This tasty, nutritious dish goes well with any type of bread, from a French baguette to an Indian chapatti or Mexican tortilla. Or top it with grated cheese and bake it until heated through.

• 2 medium yellow onions

•  ½-inch piece of fresh ginger

• 2 garlic cloves

• 3 tablespoons vegetable oil

•  ½ teaspoon cumin seeds

• 2 medium tomatoes, coarsely chopped

•  ½ teaspoon ground coriander seeds

•  ¼ teaspoon ground turmeric

• Salt

•  ½ teaspoon cayenne

• 2 (10-ounce) packages frozen chopped spinach, thawed and drained

• 1 ½ cups cooked or canned, drained chickpeas

• 1 teaspoon garam masala or curry powder

• 1 tablespoon lemon juice

Slice the onions into thin half-rounds. Grate the ginger and chop the garlic.

Heat the oil in a heavy skillet over medium heat. Add the cumin, which will darken almost instantly.

Add the ginger and garlic, and cook 1 minute, stirring constantly. Add the onions and cook until lightly browned, about 8 minutes. Add the tomatoes and cook until soft, about 5 minutes.

Stir in the coriander, turmeric, salt and cayenne. Stir in the spinach, cover the pan, reduce the heat to medium-low and simmer for 25 minutes, stirring once in a while.

Stir in the chickpeas, garam masala and lemon juice. Cook just until chickpeas are heated through. Makes 4 servings.

Source: Adapted from From Bengal to Punjab: The Cuisines of India by Smita Chandra (The Crossing Press, 1991).

Per serving: 291 calories (38 percent from fat), 13.1 g fat (1.5 g saturated, 4.8 g monounsaturated), 0 cholesterol, 11.7 g protein, 37.3 g carbohydrates, 10.7 g fiber, 381.6 mg sodium.