Chickpeas With Spinach Recipe
Ingredients
| Can chickpeas | 200 Gram, dried | |
| 2 cups spinach leaves, preferably small leaves-keep whole or shred | ||
| Oil | 3 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| 2-3 black cardamoms (moti elaichi) | ||
| Garlic | 1 Teaspoon, minced | |
| Ginger | 1 Teaspoon, minced | |
| Turmeric powder | 1/2 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Red chilli powder | 1/2 Teaspoon | |
| Salt | To Taste | |
| Onion | 1 Large | |
| 3 tomatoes - chopped (1 1/2 cups) | ||
| Ginger | 1 Tablespoon, shredded | |
Directions
1. Cover dried chick peas nicely with water in a bowl, stand overnight. Drain and rinse with fresh water. Drain again. Add 2 cups water and 1/2 tsp salt. Boil. Simmer till done.
2. Heat 3 tbsp oil in a clean wok/ kadhai. Add cardamom pods and cumin. When cumin turns golden brown, add ginger and garlic. Stir for a few seconds. Add onions and stir fry till onions turn light brown. Add turmeric or curry powder, ground coriander and red chilli powder. Stir for a minute.
3. Add tomatoes. Cook till tomatoes get well blended and oil surfaces. Add the spinach and stir for 2 minutes. Add chickpeas and cook for 8-10 minutes.
4. Serve garnished with lemon wedges and shredded ginger.
2. Heat 3 tbsp oil in a clean wok/ kadhai. Add cardamom pods and cumin. When cumin turns golden brown, add ginger and garlic. Stir for a few seconds. Add onions and stir fry till onions turn light brown. Add turmeric or curry powder, ground coriander and red chilli powder. Stir for a minute.
3. Add tomatoes. Cook till tomatoes get well blended and oil surfaces. Add the spinach and stir for 2 minutes. Add chickpeas and cook for 8-10 minutes.
4. Serve garnished with lemon wedges and shredded ginger.
Chef
