Whole spices are added to hot oil to release their aroma. Then cooked garbanzo / chickpeas are fried briefly. Fresh spinach is roughly chopped and added to the oil along with tomato. Serve chickpeas spinach curry over plain steamed rice or wrapped in roti.
Makes: around 4 Servings of Chickpeas Spinach Curry.
Chickpeas 1 1/4 Cups
Spinach 2 Cups Packed
Garlic 1 Clove
Broken Red Chiles 5 – 7
Lemon Juice 1 Tbsp
Panch Phoran 1 1/2 tsps
Salt to Taste
Method of preparation:
Soak chickpeas in water overnight and pressure cook for 3 whistles or until just soft.
Wash and roughly chop the spinach leaves.
Peel and crush the garlic clove.
Wash and chop the tomato.
Heat oil in a pan, add panch phoran.
When mustard seeds start spluttering, add garlic and broken red chiles.
Fry briefly and add cooked chickpeas.
Fry till chickpeas turns golden brown, stir in chopped spinach.
Cook till the spinach completely wilts.
Stir in tomato and fry for few seconds season with salt.
Remove from heat and stir in lemon juice.
Serve chickpeas spinach curry over plained steamed rice or wrapped in roti.
Notes: Make sure to cook garbanzo well.
Suggestions: Adjust amount of spinach leaves according to preference.
Variations: You can also add a pinch of garam masala just before removing spinach from heat.
Other Names: Chickpeas Spinach Curry.