1 tablespoon neutral oil (such as grapeseed), divided, plus more for the baking dish
1 medium onion, chopped
2 garlic cloves, minced
1 (1-inch) slice ginger, peeled and minced
1 tablespoon minced fresh hot chile
2 teaspoons garam masala or curry powder
1/2 teaspoon chili powder
Large dash of sugar
2 cups chopped ripe tomato (1 pound whole), peeled and seeded, or diced canned tomatoes, drained
1/2 cup light coconut milk
1/2 cup chopped fresh cilantro leaves
1 pound baby spinach leaves, chopped
3 cups drained canned chickpeas (garbanzo beans)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh cheese, cubed (such as mozzarella)
How to Make It
Heat half of oil in a deep skillet over medium-high heat. Add onion, garlic, ginger, and chile. Cook until onion is soft (about 5 minutes), stirring occasionally. Stir in garam masala, chili powder, and sugar; cook until fragrant (1 or 2 minutes), stirring constantly.
Add tomatoes; cook (about 3 minutes), stirring frequently. Add coconut milk and cilantro; cook until mixture comes to a boil, stirring constantly. Reduce heat to simmer; cook until tomatoes break up and mixture thickens (about 20 minutes), stirring occasionally.
Preheat oven to 400°. Coat a 9- by 13-inch baking dish with cooking spray. Place remaining oil in a small pan over medium-high heat. Add half of spinach to tomato sauce; cook until wilted (about 3 minutes), stirring frequently. Add remaining spinach; cook until wilted (2-3 minutes), stirring frequently.
Spread tomato sauce into dish; spoon chickpeas on top. Sprinkle with salt and pepper. Place cheese evenly over dish. Bake until sauce is bubbly and cheese and beans have browned (20-30 minutes). Remove from oven; serve.