Curries and Gravies, Spinach

Chickpeas and Spinach Curry


Chickpeas and Spinach Curry
Spinach – 100 gms, washed, chopped
Chickpeas – 200 gms, soaked in a little salted water and drained (or canned chickpeas, drained)
Ginger Garlic Paste – 3/4 tsp
Tomatoes – 100 gms, chopped
Onion – 1, medium, finely chopped
Green Chilli – 1, medium, seeded, finely chopped
Cumin Powder – 1 tsp
Curry Paste – 1 tsp
Turmeric Powder – 1/2 tsp
Green Capsicum – 1, small, seeded, chopped
Vegetable Stock or Water – 2/3 cup
Tomato Puree – 1/2 tblsp
Salt as per taste
Coriander Leaves  – 1 to 2 tblsp

1. Heat oil in a large pan.
2. Add onion, green chilli and ginger garlic paste.
3. Cook till onions are soft.
4. Add the curry paste and cook for 30 to 45 seconds.
5. Add the cumin powder and turmeric powder.
6. Stir to mix well.
7. Add the tomatoes and capsicum.
8. Pour the stock and tomato puree.
9. Stir and bring to a boil.
10. Reduce heat and cover pan with a lid.
11. Simmer for 8 to 12 minutes.
12. Add the spinach leaves and then the chickpeas.
13. Cook for 3 to 5 minutes.
14. Add coriander leaves and salt.
15. Remove and serve hot with rice or naan or chapatis.

image credit: chef in you

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