Butter Chickpeas

Instructions

• 1Rinse well.
• 2Combine the garam masala, ground coriander, cumin and cardamom.
• 3Place the wire rack into position 8.
• 4Place a 5½-quart (10-inch) Dutch oven over medium-high heat. Add the ghee and onions and cook, stirring for 3 minutes, until soft. Add the garlic, ginger and spice mix and cook, stirring for 1 minute, until fragrant.
• 5Add the tomato paste and cook, stirring for 1 minute. Add the chickpeas and stir to coat. Stir in the tomato puree, stock, yogurt, cream, bay leaves, cinnamon sticks, salt and sugar and bring to a boil. Cover.
• 6Once preheated, place in the oven and start the timer.
• 7Remove and discard the bay leaves and cinnamon sticks. Add the spinach and stir until wilted.
• 8Sprinkle with cilantro and serve with the remaining yogurt.