Chickpea and Spinach Curry

1 (12-ounce) can whole tomatoes (in juice, not puree)
3 tbsp vegetable oil
2 tsp mustard seeds
1 large onion, diced
4 cloves garlic, minced
2 tbsp fresh ginger, minced
3 tsp curry powder
2 tsp ground cumin
1 tsp ground coriander
1/8 tsp ground cloves
1/2 tsp ground cinnamon
3 cardamom pods
1 tsp salt
10 cups fresh spinach, well rinsed and chopped
4 cups chickpeas, cooked and drained (or 2 - 15 ounce cans)

Prepare the tomatoes by removing them one at a time from the can, squeezing out the juice, and tearing them into bite-size pieces. Place the prepared tomatoes in a bowl and reserve the juice in the can.

Preheat a medium-size saucepan over moderate heat; pour in vegetable oil and then the mustard seeds. Let the seeds pop for about a minute (you may want to cover the pot so that the seeds can't escape), then add the onion; turn up the heat to medium-high and saute for 7 to 10 minutes, until the onion begins to brown. Add garlic and giner, and saute 2 more minutes. Add spices, salt, and 1/4 cup of the reserved tomato juice; saute one minute more. Add tomatoes and heat though. Add handfuls of spinach, mixing each addition until wilted. When all the spinach has completely wilted and the mixture is liquid-y, add the chickpeas. Lower the heat, cover, and simmer for 10 more minutes, stirring occasionally. Taste, and adjust the spices if necessary. Simmer uncovered for about 10 more minutes, or until a thick, stewlike consistency is achieved.

(taken from Vegan With A Vengeance)

-I had to add more liquid than the recipe called for, but this might be due to my error. We'll see what happens next time!