Garlic Chickpeas And Spinach Curry Recipe
A high protein Middle Eastern recipe with kabuli chana (white chickpeas), spinach leaves (palak), onion - sliced. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
- 1
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
spinach leaves (palak)(1 cup)garlic - cloves(12) - 2
Next morning, drain the soaking water and cook with 4 cups of water, turmeric and salt in a pressure cooker
turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 3
Allow the cooker to release one whistle, after which reduce the heat, and continue to cook on low heat for 15 minutes
- 4
Then, turn the cooker off and allow it to cool down till the pressure escapes naturally
- 5
Meanwhile, wash the baby spinach leaves thoroughly in running water and remove the stalks
spinach leaves (palak)(1 cup) - 6
If you using normal spinach instead of baby spinach, tear the leaves up roughly, in two or three parts per leaf
spinach leaves (palak)(1 cup) - 7
Place a heavy bottom pan or kadhai on the heat, add the sliced onions and saute till they’re translucent
onion - sliced(1)tomatoes - sliced(2) - 8
When they turn pale and aromatic, add tomatoes and saute till cooked down, but not mushy
tomatoes - sliced(2) - 9
Add all the dry spices except the garam masala
garam masala powder - a pinch - 10
Toss in the spinach and toss again for 2-3 minutes
spinach leaves (palak)(1 cup) - 11
Next, add the boiled chickpeas with water, and bring to a boil, simmer for 2 minutes
- 12
Add garam masala and switch off the heat
garam masala powder - a pinch - 13
Cover and let it sit for 10 mins
- 14
Serve this delicious Garlic Chickpeas And Spinach Curry Recipe with Saffron Pilaf and Pita Bread, or Jeera Rice
spinach leaves (palak)(1 cup)garlic - cloves(12)
Nutrition Facts
Per serving
Rate this recipe
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Garlic Chickpeas And Spinach Curry Recipe
A high protein Middle Eastern recipe with kabuli chana (white chickpeas), spinach leaves (palak), onion - sliced. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Directions
14 steps- 1
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
spinach leaves (palak)(1 cup)garlic - cloves(12) - 2
Next morning, drain the soaking water and cook with 4 cups of water, turmeric and salt in a pressure cooker
turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 3
Allow the cooker to release one whistle, after which reduce the heat, and continue to cook on low heat for 15 minutes
- 4
Then, turn the cooker off and allow it to cool down till the pressure escapes naturally
- 5
Meanwhile, wash the baby spinach leaves thoroughly in running water and remove the stalks
spinach leaves (palak)(1 cup) - 6
If you using normal spinach instead of baby spinach, tear the leaves up roughly, in two or three parts per leaf
spinach leaves (palak)(1 cup) - 7
Place a heavy bottom pan or kadhai on the heat, add the sliced onions and saute till they’re translucent
onion - sliced(1)tomatoes - sliced(2) - 8
When they turn pale and aromatic, add tomatoes and saute till cooked down, but not mushy
tomatoes - sliced(2) - 9
Add all the dry spices except the garam masala
garam masala powder - a pinch - 10
Toss in the spinach and toss again for 2-3 minutes
spinach leaves (palak)(1 cup) - 11
Next, add the boiled chickpeas with water, and bring to a boil, simmer for 2 minutes
- 12
Add garam masala and switch off the heat
garam masala powder - a pinch - 13
Cover and let it sit for 10 mins
- 14
Serve this delicious Garlic Chickpeas And Spinach Curry Recipe with Saffron Pilaf and Pita Bread, or Jeera Rice
spinach leaves (palak)(1 cup)garlic - cloves(12)
About this recipe
A high protein Middle Eastern recipe with kabuli chana (white chickpeas), spinach leaves (palak), onion - sliced. Ready in 1h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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