In winter’s we usually eat more probably due to the less intake of water as compare to a normal summer day. And sometimes even our hunger doubles after watching the yummy green vegetables in the market. Though we call spring season as greeny season but in fact, winter is the greeny season because most of the green vegetables come in the season only. Today I am going to tell the recipe of a protein rich dish i.e. chickpeas with spinach. Although this combination is a little awkward but I can bet after tasting it you will yourself say that it is the one of the best combination. Chickpeas are commonly known as “choley” and spinach is known as “palak”. Chickpeas with spinach are a spicy gravy dish which is healthy and protein rich. You can serve this dish with naan, roti or any bread.
This Recipe will serve 3 to 5 persons.
· 1.25oz can of chickpea (chole)
· 3 cups finely chopped spinach (palak)
· 3 medium size tomatoes
· 1/2″piece ginger (adrak)
· 2 green chillies
· 3 tablespoon oil
· Small pinch of asafetida (hing)
· 1/2 teaspoon cumin seed (jeera)
· 1 tablespoon coriander powder (dhania)
· 1/2 teaspoon turmeric (haldi)
· 1/2 teaspoon red pepper
· 1 teaspoon salt (according to taste)
· 1/2 teaspoon garam masala
1. Boil the chickpeas in a vessel.
2. In a separate vessel boil the chopped spinach.
3. Separate the chickpeas from the water and rince them well.
4. Similarly drain the liduid out of the boiled spinach and keep it in a separate bowl.
5. Blend the tomatoes, green chilies, and ginger in a blender to make a puree.
6. Put the oil in a pan and heat it on a medium flame.
7. Put 2-3 cumin seeds in the pan with the oil and if the seeds crack it means oil is ready, this is the best way to check whether the oil is ready or not.
8. After this add a pinch of asafetida in the oil and then add cumin seeds.
9. As cumin seeds start cracking, add the blended puree in it. This puree is the mixture of tomatoes, green chillies and ginger.
10. Then put coriander powder, turmeric, red chili powder and stir for about 5 minutes on the medium flame.
11. When Tomato mixture will start leaving the oil and reduce in quantity then
12. Add the boiled spinach, and salt and one cup of water and leave it covered for 5 to 6 minutes on medium flame.
13. Add the chickpeas in the mixture and mash them slightly with a spatula or laddle so they soften up and get mixed easily with the mixture.
14. Note: You can add water as per your need, if you want to make it consistent with more gravy and leave it on low flame for 8 to 10 minutes to make the gravy consistent.
15. In the end add the garam masala and cook it for one more minute. Serve it hot..