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Chickpeas With Spinach

Miss.India's picture
<p><a href="http://www.flickr.com/photos/irisphotos/5084030993/">Image Credit</a></p>
Ingredients
  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)
  Oil 3 Tablespoon
  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
  Salt To Taste
  Onion 1 Large, chopped to make 3/4 cup
  Tomatoes 3 , chopped to make 1 1/2 cup
  Shredded ginger 1 Tablespoon
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 hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Ingredient: 
Spinach
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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