Indian Curried Chickpeas With Spinach

Ingredients 3 onions cut into quarters 3 garlic cloves 2 cm fresh ginger peeled about 1 tsp grated 2 tbsp vegetable oil or ghee 1 2 tsp ground cumin 1 2 tsp ground coriander 1 tsp turmeric 1 tsp garam masala 1 tsp ground cayenne pepper optional fine sea salt to taste 1 tsp amchoor powder optional 3. Mix in the next four ingredients ground coriander turmeric. Add the onion and sauté until tender about 5 minutes.

Camila Farah

2 add the chickpeas tomatoes with their juices and water and stir to combine. Ingredients 1 9 ounce package frozen chopped spinach thawed and drained 1 cups water divided medium onion chopped 1 tablespoons curry powder 1 clove garlic minced 1 15 ounce can chickpeas drained cup water teaspoon salt 1 pinch ground black pepper to taste cup water cup. Instructions heat the oil in a large pan over a medium high setting. An indian style curried spinach and chickpeas is most likely known as chana saag or chana palak masala. Partially cover the pan reduce the heat.

Instructions 1 warm the olive oil in a large heavy saucepan over medium heat. The seeds should sizzle when they hit the pan and will brown and crack quickly so only leave them cooking on their own for a matter of seconds. Sauté the finely chopped onion until golden. How to make chickpeas and spinach curry heat oil on medium high heat and add cumin seeds. Add in the onions and peppers and stir for about 1 minute.

3 add the spinach and measured cilantro. Add the crushed garlic and grated ginger and cook for 1 2 minutes stirring frequently until the garlic doesn t smell. 3 add the spinach and measured cilantro. Instructions 1 warm the olive oil in a large heavy saucepan over medium heat. 2 add the chickpeas tomatoes with their juices and water and stir to combine.