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Chickpeas, Capsicum and Spinach Curry

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Chickpeas, Capsicum and Spinach Curry

Spinach – 500 gms, cleaned, washed
Tomatoes – 1 kg, chopped
Chickpeas – 750 gms, soaked, rinsed, drained
Capsicum – 5 to 6, chopped
Turmeric Powder – 1 tsp
Cumin Powder – 2 tsp
Garam Masala Powder – 2 tlsp
Onions – 2, chopped
Oil as required
Garlic – 2 cloves
Red Chillies – 2
Ginger – 1 inch piece, peeled
Salt as per taste

1. Grind the ginger, garlic and red chillies to a fine paste.
2. Heat 1 tsp oil in a pan over medium flame.
3. Saute the onions for 2 to 3 minutes.
4. Add the garam masala powder, cumin powder, turmeric powder and a pinch of salt.
5. Stir.
6. Add the chickpeas, capsicum and tomatoes.
7. Add 1/4 to 1/2 cup of water and cover the pan with a lid.
8. Simmer for 20 to 25 minutes and remove the lid. Add the spinach.
9. Add salt and stir well. Simmer for another 5 minutes, depending on the amount of gravy you want.
10. Remove and transfer to a serving bowl.
11. Serve with rice, naan or rotis.

Note: image is for illustration purposes only and not that of the actual recipe.

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