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Author Notes: Garbanzo or Chikpeas curry is a very traditional popular North Indian Curry. One variation to it is making the curry with Spinach. It is quite common in any Indian household as well as Indian restaurants. The best thing about this dish is that you get a combo of veggies as well as protein in one dish. This dish serves as a main entrée and can be served with bread or white rice on the side. Inspired by (Spice up the curry..by Kanan) —JazzyB
- 3/4 cup Dry garbanzo/Chickpeas- soaked overnite in water
- 5 handfuls Baby Spinach leaves- washed
- 2 White Onions- cut into small pieces
- 1 piece ginger- skinned and gut into small pieces
- 21/2 tablespoon Olive Oil
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Red pepper powder
- 2 teaspoons Coriander powder
- 1 piece Cinnamon stick
- 2-3 pieces Bay leaves
- 2 teaspoons Salt
- 1 piece Big Cardamom
- Pressure cook the Chick peas that had been soaked overnite in 1.5 cups of water for 3-4 whistles. Let it steam out on its own
- Take a bake dish and put the washed baby spinach and bake them in on oven @ 350 F for 30-40 min
- Take 2 Tbsp of oil. After heating add add cumin seeds, cardamom, cinnamon, bay leaves and sauté for 1 min.
- Now add the finely chopped onions and sauté till they become dark brown.
- Now add grated ginger and sauté for 2 minutes.
- Add the baked spinach leaves and sauté for 5-7 minutes.
- Now add the dry spices like turmeric powder, Coriander powder, red pepper powder and salt.
- Saute for 2 minutes in low heat
- Now add the boiled chickpeas to the mix.
- Cover the pan and let it cook in low flame for 15-20 minutes to coat in the flavor.
- Serve hot as a main Entrée along with Bread or rice.
- This recipe was entered in the contest for Your Best Recipe with Beans