Spicy Chickpeas in Tomato Gravy, Punjabi-Style Greens

Punjabi greens is a dish from Northern India of mustard greens, spinach, spices, garlic and ginger. They taste great as a side, as I had it here but also work impressively as a spread on Naan or grilled Roti.

Spicy Chickpeas in Tomato Gravy
2 tbl extra virgin olive oil
2 large sweet onions, 1/4" half moons
sea salt
3 jalapenos, seeded or not depending on your heat tolerance, chopped
2" piece ginger, roughly chopped
8 garlic cloves, smashed
2 tbl cumin
1 tbl ground coriander
1/2 tsp cayenne
1-15oz can diced tomatoes
1 cup crushed tomatoes
2-15 oz cans chickpeas, drained and rinsed
1/4 cup chopped fresh cilantro
vegan sour cream, optional
Naan flatbread, grilled or toasted

Heat the oil and saute the onions with salt over medium-high heat until they start to brown and are soft, 10 minutes.
In a food processor or small blender, combine the jalapeno, ginger and garlic and pulse into a paste. Add to the onions and saute for 4 minutes more. Add cumin, coriander and cayenne and toast for 2 minutes. Add all of the tomatoes and simmer for 5 minutes. Add the chickpeas and simmer for 20 minutes more. Season with more salt and garnish with cilantro, sour cream and grilled naan.

Punjabi-Style Greens
1 bunch mustard greens, ends trimmed, roughly chopped
1/2 lb spinach, ends trimmed, roughly chopped
1 jalapeno, seeded, chopped
3 garlic cloves, smashed
1" piece ginger, chopped
1 small red onion, small dice
sea salt
2 tbl extra virgin olive oil

Bring a large pot of salted water to a boil and add the mustard greens. Cook for 2 minutes then add the spinach and blanch 30 seconds more. Drain.
Add the jalapeno, garlic, ginger and red onion to a food processor and pulse until small and chunky. Add the mustard greens and spinach and pulse until the greens are in small bits.
Heat the oil in a saute pan and add the mixture. Saute for 7 minutes and season with salt.