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Author Notes: Curried Chickpeas/Garbanzo Beans with spinach and exotic spices aka CHANNA SAAG CURRY. A family favorite and heirloom recipe passed down from generations from my table to yours. Enjoy!
- 2 cups (1 can) garbanzo beans (organic canned)
- 1 pound fresh spinach
- 2 tablespoons ghee (clarified butter) or olive oil
- 4 pieces (cloves) fresh garlic; sliced
- 1 tablespoon fresh ginger (minced) or ginger paste
- 1.5 cups onion; diced
- 1/2 cup fresh roma tomatoes; diced
- 2.5-3 cups cups water (less if cooking in a pressure cooker)
- 1 tablespoon cumin seeds
- 4 pieces whole cloves
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon turmeric
- 4 pieces whole green cardamoms
- 1 piece cinnamon stick
- 1/2 teaspoon red chili/cayenne pepper powder
- 2 teaspoons Currysutra curry powder
- 2 teaspoons ground coriander powder
- 1/4 cup fresh cilantro leaves; chopped (garnish)
- 1/2 teaspoon Currysutra garam masala (garnish)
- Heat the ghee or oil and then add the cumin seeds, cloves, ginger and garlic.
- Fry for 2 minutes and then add the onions. Cook until translucent.
- Add the remaining spices except the garam masala and cook for 1-2 minutes.
- Add the tomatoes and cook for another minute.
- Add the garbanzo beans (chick peas) and the water to this mixture and bring it to boil.
- Reduce heat and cook for 15-20 minutes on med low heat. Add fresh spinach during last 5 minutes.
- Garnish with fresh cilantro leaves and sprinkle on the garam masala.
- Note: Serve with Basmati rice and puris (balloon bread) and raita and mango chutney. An addition of mango shake or sweet lassi or chai will also compliment this Punjabi delight!
- This recipe was entered in the contest for Your Best Recipe with Chickpeas