Baked Chickpeas with Paneer

Ingredients

• 1 pound baby spinach chopped
• 0.5 teaspoon pepper black freshly ground
• 3 cups garbanzo beans canned drained (garbanzo beans)
• 1 cup mozzarella cheese fresh cubed (such as mozzarella)
• 1 tablespoon pepper flakes fresh hot minced
• 0.5 teaspoon chili powder 
• 2 teaspoons curry powder 
• 0.5 cup cilantro leaves fresh chopped
• 2  garlic clove minced
• 1 inch ginger minced peeled
• 0.5 cup lite coconut milk light
• 1 tablespoon cooking oil neutral divided plus more for the baking dish (such as grapeseed)
• 1 medium onion chopped
• 0.5 teaspoon salt 
• 1 dash sugar 
• 1 pound canned tomatoes diced whole canned ripe peeled seeded drained chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat half of oil in a deep skillet over medium-high heat.
2. 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.
3. Add tomatoes; cook (about 3 minutes), stirring frequently.
4. 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.
5. Preheat oven to 40
6. Coat a 9- by 13-inch baking dish with cooking spray.
7. Place remaining oil in a small pan over medium-high heat.
8. Add half of spinach to tomato sauce; cook until wilted (about 3 minutes), stirring frequently.
9. Add remaining spinach; cook until wilted (2-3 minutes), stirring frequently.
10. Spread tomato sauce into dish; spoon chickpeas on top.
11. Sprinkle with salt and pepper.
12. Place cheese evenly over dish.
13. Bake until sauce is bubbly and cheese and beans have browned (20-30 minutes).
14. Remove from oven; serve.