Garlic Chickpeas with Spinach
    Prep Time
    Prep Time
    • 1 cup Kabuli Chana soaked overnight
    • 1 cup Spinach Leaves (Palak)
    • 1 Onion , sliced
    • 2 Tomatoes , sliced
    • 12 Garlic , cloves
    • 1 tablespoon Olive Oil
    • 1 teaspoon Cumin powder
    • 1 teaspoon Paprika powder
    • 1/2 teaspoon Turmeric powder
    • Garam masala powder , a pinch
    • Salt , to taste
    1. Serve these with 1 bowl quinoa or brown rice
    Recipe Notes
    1. Cook the Kabuli Chana with turmeric and salt in a pressure cooker and set aside.
    2. Place a heavy bottom pan or kadhai on the heat, add the sliced onions and saute till they’re translucent.
    3. When they turn pale and aromatic, add tomatoes and saute till cooked down, but not mushy.
    4. Add all the dry spices except the garam masala.
    5. Toss in the spinach and toss again for 2-3 minutes.
    6. Next, add the boiled chickpeas with water, and bring to a boil, simmer for 2 minutes.
    7. Add garam masala and switch off the heat.
    8. Cover and let it sit for 10 mins.