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Garlic Chickpeas & Spinach Curry

Garlic Chickpeas & Spinach Curry... slightly inspired by middle-eastern light flavours, this curry is perfect to eat with roti, rice, breads or just as it is from the bowl.
Cook Time 45 minutes
Total Time 45 minutes
Course Breakfast, Main Dish
Cuisine global vegetarian
Servings 4 serving

Ingredients
  

  • 1 cup chickpeas (use 2 cups if using canned chickpeas)
  • 1 cup spinach baby
  • 1 onion sliced
  • 2 tomatoes sliced
  • 10 - 12 pods garlic
  • 1 tbsp olive oil
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • 1/2 tsp turmeric powder
  • pinch garam masala
  • to taste salt

Instructions
 

  • Wash the chickpeas twice and soak for 8 hours or overnight. Next morning, drain the soaking water and boil with 4 cups of water, turmeric and salt in a cooker. Let it come to full pressure and whistle; after the first whistle reduce the flame and cook on low flame for 15 minutes. Let the pressure escape naturally.
  • Wash the baby spinach leaves throughly in running water and remove the stalk. If you using normal spinach instead of baby, tear each leaf by hand, roughly in two or three parts.
  • Heat oil in a heavy bottom pan or kadhai, add the chopped garlic and saute for 2 minutes. Add the sliced onions and fry till translucent.
  • Add tomatoes and fry till cooked but not fully mushy. Add the dry spices apart from garam masala and spinach, fry for 2-3 minutes.
  • Now add the boiled chickpeas and bring to boil, simmer for 2 mins. Add spinach and garam masala and switch off the heat. Cover and let it sit for 10 mins.
  • Serve warm with bread, roti or rice.

Notes

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