Gingered Chole, Chicken, Greens, and Tomatoes
prep time: 00:45 cook time: 00:30 serves: 4 cost: $6.00
	For all its ingredients, this is a fast dish. If you use spinach as your greens, don't get too involved in removing the stems, unless you really enjoy that. It showed up in Jim's recipe book one day; we could never figure out what cookbook it came from.
1 lb chicken olive oil 1 1/2 T shredded ginger 2 green chilies 1 t cumin seeds 1 1/2 c tomatoes 1 T ground coriander 1 t paprika red pepper 1/2 t black pepper turmeric 1/2 c water 1 large can chick-peas (about 2 c) 1 lb fresh greens 1 t salt 4 T fresh coriander 1 t garam masala 1/3 c cashews	Remember to make a side dish of rice. Cut up the chicken, and sautŽ it in the oil, in a large pot (for which you haven't lost the lid) over medium heat, until the pink color is all gone. Raise heat to medium-high and add ginger, chilies, and cumin. Fry for a few minutes, until the s eeds are dark brown. Chop tomatoes any way you like; stir them in. Add the next batch of spices: coriander, paprika, red and black pepper, and turmeric. Cook until the tomatoes are reduced to sauce and separate from the oil. (There's the key clue that it's a cookbook recipe. I've never been able to figure out what it looks like when something separates from the oil. I just stop when they're mushy enough that I'd be happy having them in something I was calling a sauce.) Add water and bring it to a boil. Reduce heat to low, add chick-peas, chopped greens (certainly beet greens or spinach is satisfying. I'm sure swiss-chard is too. My advice is to stay away from collards, but I say that mostly because of that li ttle boy in Randal Kenan's book who hates collards. I had them once and never gave them a second chance.), and salt. Cover and simmer (or you could bake) for 30 minutes, or up to 2 hours for sloppy-joe consistency. Finally, add coriander, garam masala, and cashews. Adjust the salt and red pepper.