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!
—Currysutra
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Ingredients
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2 cups
(1 can) garbanzo beans (organic canned)
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1 pound
fresh spinach
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2 tablespoons
ghee (clarified butter) or olive oil
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4 pieces
(cloves) fresh garlic; sliced
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1 tablespoon
fresh ginger (minced) or ginger paste
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1.5 cups
onion; diced
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1/2 cup
fresh roma tomatoes; diced
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2.5-3 cups
cups water (less if cooking in a pressure cooker)
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1 tablespoon
cumin seeds
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4 pieces
whole cloves
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1 teaspoon
salt (adjust to taste)
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1 teaspoon
turmeric
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4 pieces
whole green cardamoms
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1 piece
cinnamon stick
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1/2 teaspoon
red chili/cayenne pepper powder
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2 teaspoons
Currysutra curry powder
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2 teaspoons
ground coriander powder
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1/4 cup
fresh cilantro leaves; chopped (garnish)
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1/2 teaspoon
Currysutra garam masala (garnish)
Directions
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Heat the ghee or oil and then add the cumin seeds, cloves, ginger and garlic.
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Fry for 2 minutes and then add the onions. Cook until translucent.
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Add the remaining spices except the garam masala and cook for 1-2 minutes.
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Add the tomatoes and cook for another minute.
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Add the garbanzo beans (chick peas) and the water to this mixture and bring it to boil.
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Reduce heat and cook for 15-20 minutes on med low heat. Add fresh spinach during last 5 minutes.
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Garnish with fresh cilantro leaves and sprinkle on the garam masala.
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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!
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