Chole (Curried Chickpeas) with Masala Masoor, Basmati Rice, and Wilted Spinach

After the successful Indian dinner last week, we wanted to make the Masala Masoor again and try our hand at the Chole (chickpea) dish that Trisha made. MLove had just come back into town after a short trip to Santa Fe for a conference, so Brit and I invited her over for dinner tonight, and she claimed she was excited for an authentic Indian meal (especially after only eating Mexican food the prior week). Brit made the Masala Masoor and her wonderful Basmati rice. I made the new dish for the evening, the curried chickpeas, and while it wasn't quite the same as Trisha's, it still tasted good.

(spinach not picture)

Chole
(Adapted, with Trisha's assistance, from a recipe by Sadhna A)

Olive oil
2 bay leaves
1 tsp cumin seeds
2 onions, chopped in a food processor
5 cloves garlic, chopped in a food processor
1.5 inch ginger, chopped in a food processor
1 jalapeno pepper, seeded and chopped in a food processor
2 tomatoes, diced
2 28 oz cans of chickpeas, drained and washed
1.5 cups water
1 tsp turmeric powder
1/2 tsp red chili powder
1 tsp garam masala
1 tbsp coriander powder
1.5 tsp chana masala (this was originally described as being optional, and was not used this time, but should definitely be used in the recipe)
1 tsp sugar
Salt

In a large skillet, heat the olive oil and then add in the bay leaves and cumin seeds. Let them splutter for a few seconds and then add in the onions. Fry for just 2-3 minutes and then add in the garlic, ginger, and jalapeno pepper.  Fry these ingredients as you enjoy the aroma and until everything is a golden brown. Add in the tomatoes and the next 4 spices. Mix everything well, cover, and then stir frequently until the tomatoes are pulpy and the oil comes to the top. When ready, add in the chickpeas, water, and sugar. This is also when the chana masala should be added. Cover with the lid ajar and simmer on medium heat until the desired consistency is reached. I let the sauce reduce significantly and carefully salted to taste.