Spinach-Chickpeas Curry

Name: Spinach-Chickpeas Curry
Ingredients: Main Ingredients; 3/4 cup Dry garbanzo/Chickpeas- soaked overnite in water; 5 handfuls Baby Spinach leaves- washed; 2 White Onions- cut into small pieces; 1 piece ginger- skinned and gut into small pieces; 21/2 tablespoon Olive Oil; Seasoning; 1/2 teaspoon Cumin seeds; 1/2 teaspoon Turmeric powder; 1/4 teaspoon Red pepper powder; 2 teaspoons Coriander powder; 1 piece Cinnamon stick; 2-3 pieces Bay leaves; 2 teaspoons Salt; 1 piece Big Cardamom

15 ingredients

11 steps

Ingredients

Main Ingredients
3/4 cup Dry garbanzo/Chickpeas- soaked overnite in water
5 handfuls Baby Spinach leaves- washed
2 White Onions- cut into small pieces
1 piece ginger- skinned and gut into small pieces
21/2 tablespoon Olive Oil
Seasoning
1/2 teaspoon Cumin seeds
1/2 teaspoon Turmeric powder
1/4 teaspoon Red pepper powder
2 teaspoons Coriander powder
1 piece Cinnamon stick
2-3 pieces Bay leaves
2 teaspoons Salt
1 piece Big Cardamom

Directions

1

Pressure cook the Chick peas that had been soaked overnite in 1.5 cups of water for 3-4 whistles. Let it steam out on its own
2

Take a bake dish and put the washed baby spinach and bake them in on oven @ 350 F for 30-40 min
3

Take 2 Tbsp of oil. After heating add add cumin seeds, cardamom, cinnamon, bay leaves and saute for 1 min.
4

Now add the finely chopped onions and saute till they become dark brown.
5

Now add grated ginger and saute for 2 minutes.
6

Add the baked spinach leaves and saute for 5-7 minutes.
7

Now add the dry spices like turmeric powder, Coriander powder, red pepper powder and salt.
8

Saute for 2 minutes in low heat
9

Now add the boiled chickpeas to the mix.
10

Cover the pan and let it cook in low flame for 15-20 minutes to coat in the flavor.
11

Serve hot as a main Entree along with Bread or rice.