Serves 2 to 4
1 cup chickpeas, boiled
3 cups finely chopped baby spinach
2 medium tomatoes chopped
1 green chillie
3 tablespoon oil
1/4 teaspoon hing
1 teaspoon cumin seed
1 tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon pantry mix masala (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon garam masala
1. Drain the chickpeas and rinse well.
2. Blend the tomatoes, green chilies, and ginger to make a puree.
3. 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. When the cumin seeds crack,
add the tomato puree, coriander powder, turmeric, and pantry masala. Cook 3-4
minutes on medium heat. The tomato mixture will separate from the oil and reduce to about
half in quantity.
4. Add spinach, salt, and 1/2 cup water. Cook, covered, 4-5 minutes on medium
5. Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep
the gravy consistency to your liking. Cook on
low heat for 7-8 minutes. Add the garam masala. Simmer on low for 5 minutes till cooked through.
6. Serve with Basmati rice or roti.