Dinner Tonight: Spinach and Chickpea Curry

INGREDIENTS

• 2 1/2 pounds fresh spinach
• 2 tablespoons butter
• 3 tablespoons canola oil
• 4 yellow onions, peeled and chopped
• 1 3-inch piece fresh ginger, peeled
• 7 cloves garlic, peeled
• 2 teaspoons ground turmeric
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 28-ounce can tomatoes, drained and chopped
• 2 cups cooked chickpeas, with 1 cup of the cooking liquid
• Salt and pepper
• Juice of 1 lemon
• 1 serrano, stemmed and minced