Garlic Chickpeas and Spinach Curry
This Garlic Chickpeas and Spinach Curry recipe offers a delightful fusion of spices and wholesome ingredients, creating a dish that’s perfect for lunch or dinner. The nutty flavor of chickpeas complements the rich aroma of garlic and earthy spinach, with spices adding a touch of warmth. Serve it with boondi raita and puris for a balanced meal that’s both nutritious and satisfying.
| Ingredients | Quantity |
|---|---|
| Chickpeas (Kabuli chana) | 1 cup |
| Spinach | 1 cup |
| Onion, thinly sliced | 1 medium |
| Tomato, thinly sliced | 2 medium |
| Garlic cloves | 12 |
| Olive oil | 1 tablespoon |
| Cumin powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Garam masala | Pinch |
| Salt | To taste |
| Water | 4 cups |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 9 g |
| Carbohydrates | 32 g |
| Fat | 8 g |
| Fiber | 8 g |
| Iron | 4 mg |
| Calcium | 90 mg |
Instructions
Step 1: Prepare the Chickpeas
- Rinse the chickpeas thoroughly and soak them in water for at least 8 hours or overnight.
- After soaking, drain the water and add the chickpeas to a pressure cooker along with 4 cups of water.
- Add turmeric powder and a pinch of salt. Cook until you hear one whistle, then lower the heat and cook for another 15 minutes.
- Once cooked, turn off the heat and allow the pressure to release naturally.
Step 2: Prepare the Spinach
- Rinse the spinach leaves thoroughly. Cut them into large pieces (2-3 sections) and set aside.
Step 3: Sauté the Aromatics
- In a large skillet or pan, heat olive oil over medium heat.
- Add the sliced onions and cook until they become soft and translucent, stirring occasionally to avoid burning.
- Add the garlic cloves and sauté until fragrant and lightly golden.
Step 4: Cook the Tomatoes and Spinach
- Add the thinly sliced tomatoes to the pan and cook until they become soft and release their juices.
- Stir in the spinach and cook until wilted.
Step 5: Combine Ingredients
- Add the cooked chickpeas (along with the cooking water) to the pan.
- Add cumin powder, paprika, and a pinch of garam masala. Stir well to blend all the ingredients and let simmer for about 2-3 minutes to allow the flavors to meld.
Step 6: Final Simmer and Serve
- Cover the pan and let the curry simmer for 10 more minutes on low heat, allowing the flavors to deepen.
- Serve the Garlic Chickpeas and Spinach Curry hot, paired with boondi raita and puris or rice for a complete meal.
Enjoy this nutrient-dense and flavorful dish, perfect for a satisfying and high-protein vegetarian dinner!
