Chole Palak (Chickpeas with Spinach)

Chickpeas and spinach is a marvelous combination, and it is a healthy, protein-rich dish. Chickpeas, also known as garbanzo beans and are immersed in spicy spinach gravy. I have been planning to try chana palak for quite some time now; I finally made them last week. All chickpeas are a good source of vegetarian protein.  It is a delicious, healthy choice for people who eat a vegan or gluten-free diet.

Boiling time	Cooking time	Serves
15 mins	20 mins	3 persons

Cuisine: Indian

Recipe Category: Dinner varieties

Ingredients Chickpeas -2 cups Spinach (Palak) -3 cups Tomatoes (chopped) -2 medium Ginger -1/2 “piece Green chillli -2 no’s Oil -1/2 tsp Hing –pinch Cumin seed -1/2 tsp Masala powders Coriander powder -1 tbsp. Turmeric powder -1/2 tsp Pepper powder -1/2 tsp Garam masala powder -1/2 tsp Salt

Method

1. Soak Chickpeas for 8 hours .Drain the chickpeas and rinse well.Boil in a pressure cooker for about 4 whistles.

2. Sauté the palak (spinach), tomatoes, green chilies, and ginger to make a puree.Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the hing and cumin seeds. 

3. When the cumin seeds crack, add the spinach tomato puree, coriander powder, turmeric, and red chili powder. Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.

 

4. Add salt and one-half cup of water. Cook, covered, four to five minutes on medium heat.Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. 

5. Cook on low heat for seven to eight minutes. Add the garam masala.

Serving suggestions

Served with roti, naan, or any other bread, plain rice.

Notes  

I usually cook the chickpeas with a little bit of salt, so adjust the salt accordingly.