Chickpeas With Spinach
|Canned chickpeas/6 ounce,1 cup, dried chickpeas, kabuli channe||14 Ounce (1 Can)|
|Spinach leaves||2 Cup (32 tbs), keep whole or shred (Preferably Small Leaves)|
|Cumin seeds||1 Teaspoon|
|Black cardamoms||3 (Or Moti Elaichi)|
|Minced garlic||1 Teaspoon|
|Minced ginger||1 Teaspoon|
|Turmeric powder/Curry powder||1⁄2 Teaspoon (Or Haldi)|
|Ground coriander||1 Teaspoon (Or Dhania Powder)|
|Red chili powder||1⁄2 Teaspoon|
|Onion||1 Large, chopped to make 3/4 cup|
|Tomatoes||3 , chopped to make 1 1/2 cup|
|Shredded ginger||1 Tablespoon|
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 hot.