chickpea tikka masala

really good! (but didn't really taste like tikka masala - or at least my knowledge of it)

chickpea tikka masala
serves 6-8

4 (15 oz) cans (or 1 lb dried) garbanzo beans, drained and rinsed
1 tbsp coconut oil
1 large yellow onion, diced
4 cloves garlic, minced
2 tbsp coarsely chopped, peeled ginger
1 tbsp brown mustard seeds (optional)
1 tbsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cardamom
2 cups water
1 (13.5 oz) can coconut milk, well shaken
2 tsp salt
1 (14.5 oz) can diced tomatoes
5 handfls baby spinach or kale, chopped
lime wedges, for serving

1 tbsp coconut oil
1 tsp cumin seeds
1 tsp red pepper flakes (optional)
1/2 tsp brown mustard seeds (optional)

If using dried chickpeas, place in a large bowl and cover with 3 quarts cold water. Stir in 1 tbsp of kosher salt and let sit at least 10 hours or overnight at room temperature.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion, garlic and ginger and cook, stirring occasionally, until the onions are tender, about 5 mins.

Add the mustard seeds (optional), cumin, turmeric, coriander and cardamom and cook, stirring, until fragrant, about 30 seconds. Add the water and scrape up any browned bits from the bottom of the pan. Transfer the mixture to a blender (or use an immersion blender) and blend until smooth (rserve the blender, no need to wash). Transfer to a 4 quart or larger slow cooker.

Add the coconut milk and 2 tsp salt. Add the canned chickpeas or drain the soaked chickpeas and add to the slow cooker. Stir to combine.

Cover and cook on LOW until chickpeas are tender, 6-8 hours for canned or 8-10 hours for dried.

Meanwhile, blend the tomatoes until smooth. Refrigerate until the chickpeas are ready.

Add the blended tomatoes and stir to combine. Cover and cook until the flavors meld, at least 30 minutes but up to 1 hour. Just before serving, make the tarka.

For the tarka: Heat the oil in a small frying pan over medium high heat until just starting to smoke. Add the cumin seeds, red pepper flakes and mustard seeds and fry, swirling the pan, until sizzling and very fragrant, about 20 seconds. Immediately scape the tarka into the chickpeas.

Add the spinach and gently stir to combine and wilt. Taste and season with salt as needed. Serve warm over rice, with lime wedges on the side.