
Tonight's dinner -- notice the steam rising from the plate . . . This is a fabulous dish, and it came out better than any saag I've had at an Indian restaurant.
First off, make some basmati rice to put it on.
Now, pre-heat some olive oil in a large, deep skillet or dutch oven. When the oil is hot, add heaping teaspoons of fenugreek and cumin, two whole cloves, about an inch-long stick of cinnamon, two cloves of garlic, and some salt and black pepper. Stir for a few seconds. Don't let anything burn.
Next add a large chopped onion and saute until translucent.
Drain a 16 oz can of chick peas. Good chick peas. I use La Preferida. Add a bit more salt and pepper and toss everything around. Pour in about a half cup of water and add a massive amount of fresh spinach(remove the stems). I used enough spinach to fill two large colanders and was barely able to get it all into the pan. Shove it down and cover it. Let it heat until the spinach wilts enough that you can toss it around.
Add a couple teaspoons of turmeric and a good sized pinch of cayenne pepper. Test the seasonings and add salt and pepper to taste.
Pour in a cup of milk. 2% is fine. Cook, stirring, until the sauce reduces to what you see above. Serve over basmati rice.