Garlic Chickpeas with Spinach
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
Serve these with 1 bowl quinoa or brown rice
Cook the Kabuli Chana with turmeric and salt in a pressure cooker and set aside.
Place a heavy bottom pan or kadhai on the heat, add the sliced onions and saute till they’re translucent.
When they turn pale and aromatic, add tomatoes and saute till cooked down, but not mushy.
Add all the dry spices except the garam masala.
Toss in the spinach and toss again for 2-3 minutes.
Next, add the boiled chickpeas with water, and bring to a boil, simmer for 2 minutes.
Add garam masala and switch off the heat.
Cover and let it sit for 10 mins.