Two words commonly used in Indian cooking at "saag" and "palak". Saag is the general term for greens with palak specifically meaning spinach. Chana is garbanzo beans and chicken is murgh.
6 large chicken breasts, cut into large cubes OR 2 (15 oz.) cans garbanzo beans
1 Anaheim pepper
1 jalapeno, pepper
4 cloves garlic
2 in piece fresh ginger, peeled
1 large onion
1 tsp. garam masala
1 1/2 tsp. coriander
1 1/2 tsp. cumin
1 tsp. turmeric
2 tsp. paprika
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 lb. fresh spinach, chopped
1 c. plain yogurt or coconut milk
Basmati Rice to serve
In a food processor combine the peppers, garlic, ginger, onion, and tomatoes. Process until a smooth paste forms.
If using chicken cut in to cubes and sprinkle with salt and pepper. Heat oil or ghee in a large pan. Add the chicken and cook some one both sides, but don't brown or cook all the way through. Add the onion mix from the food processor and all the spices and cook, stirring, until the mixtures starts to dry out and thicken.
Add all of the spinach and cook, stirring, until slightly wilted in parts.
Add the yogurt, sour cream, or coconut milk and keep cooking until the spinach is dark green and cooked, about 20 minutes.
Squeeze the lemon over the top and stir in. Serve over basmati rice.
If not making this with chicken start by sautéing the onion mixture in oil and keep cooking as directed. Add 2 cans of garbanzo beans, drained, when you add the plain yogurt.