Chana Saag (Spinach and Chickpeas)

Sauté onion, garlic, and ginger in coconut oil in a large pot until fragrant. Add cumin seeds, garam masala (or curry powder), and cayenne, sautéing until onions are soft. Turn off the heat and set aside. Using a steamer basket, steam the greens for 1-2 minutes until steamed but still bright green. In a large food processor, transfer the steamed greens and blend until a paste forms. Turn the heat back on for the pot with the onion mixture, add the green paste, and sauté. Add 1/4 cup water, then add the crushed or fresh tomatoes (or marinara sauce). Season with salt to taste. Add the strained chickpeas and simmer for 5 minutes (any longer and the greens may brown). Stir in the juice from 1/2 lemon. Serve hot with basmati rice.