Preparation time
- Total: Approximately 60 minutes
- Preparation: 15 minutes
- Cooking: 45 minutes
Ingredients
- 1 cup Kabuli Chana (White Chickpeas)
- 1 cup Spinach Leaves (Palak)
- 1 Onion - sliced
- 2 Tomatoes - sliced
- 12 Garlic - cloves
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Paprika powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Garam masala powder - a pinch
- Salt - to taste
Instructions
- To begin making Garlic Chickpeas And Spinach Curry Recipe first wash the chickpeas twice and soak them in enough water for 8 hours or overnight
- Next morning, drain the soaking water and cook with 4 cups of water, turmeric and salt in a pressure cooker
- Allow the cooker to release one whistle, after which reduce the heat, and continue to cook on low heat for 15 minutes
- Then, turn the cooker off and allow it to cool down till the pressure escapes naturally
- Meanwhile, wash the baby spinach leaves thoroughly in running water and remove the stalks
- If you using normal spinach instead of baby spinach, tear the leaves up roughly, in two or three parts per leaf
- 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
- Serve this delicious Garlic Chickpeas And Spinach Curry Recipe with Saffron Pilaf and Pita Bread, or Jeera Rice
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Middle Eastern
- Dinner
- High Protein Vegetarian