CHICKPEAS AND SPINACH CURRY

A great combo of chickpeas and spinach. It is enjoyed by everybody. Instead of chickpeas, split chana dal can also be used. I like mine with whole chickpeas. I haven't used tomatoes in this recipe. 

Serves 4

Time: 30 - 35 minutes

2 cans chickpeas or 2 cups soaked and boiled chickpeas

1 bunch spinach chopped

1 tsp ginger paste

2 tsp garlic paste

Salt 

A few red dry chillies 

2 tbs oil/ghee

1 tsp cumin

1 small onion chopped

1 tsp garam masala

1 tbs lemon juice (optional)

Method

First heat the oil/ghee in a pan. Add the cumin to it then add the onions. Cook the onions until slightly golden in colour. Then add the red chillies, ginger and garlic paste. Stir it. To this add the turmeric, garam masala and cook for a minute.

Now add the chickpeas to its water from the can and if using the boiled ones then add 1 cup of water. Season it well and let it simmer for 10 to 15 minutes. When it has almost absorbed the water stir in the chopped spinach. Cover the lid and cook for another 5 minutes. Add the lemon juice if you want to.

Serve the curry with chapati or rice or even couscous.