Spinach with Yogurt & Chickpeas

Part side dish, part sauce, this puréed spinach is my take on the Indian dish called saag. Thick, Greek-style yogurt is the key to getting the texture of this dish just right. You can buy it at most grocery stores, or make your own by straining regular whole-milk yogurt.

• 2 Tbs. unsalted butter
• 1 small yellow onion, medium diced (about 1 cup)
• 3 large cloves garlic, chopped (1-1/2 Tbs.)
• 1 Tbs. minced fresh ginger
• 1 tsp. garam masala
• 1/2 tsp. ground coriander
• Two 10-oz. boxes frozen whole-leaf spinach, thawed
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• 3/4 cup plain whole-milk Greek yogurt or regular whole-milk yogurt, strained
• 1 cup canned chickpeas, drained and rinsed

Heat the butter in a large (preferably 12-inch) skillet over medium-high heat. Add the onion and sauté until soft and lightly browned, about 3 minutes. Add the garlic, ginger, garam masala, and coriander and cook very briefly, stirring constantly and taking care not to let the spices scorch or the garlic get the least bit browned, 15 to 30 seconds. Add the spinach and 1/2 cup water. Cook, stirring, until well mixed and heated through, 2 to 3 minutes. Remove from the heat and season with the salt and pepper to taste.

Transfer the contents of the skillet to a food processor, add the yogurt, and purée. Return to the skillet and stir in the chickpeas. Set over medium heat, stirring occasionally, until hot. The spinach should be moist and even a bit saucy, so add water if necessary. Season to taste with salt and pepper. Keep hot until ready to serve.