Thursday, 26 July 2007
Chana Palak / Spinach with Chickpeas
1 400ml can Chickpeas; drained and washed
1 tablespoon oil
1 onion; chopped finely
3 tomatoes; blanched, peeled and chopped
4 cups chopped spinach
2 cloves garlic; minced
1 inch ginger; grated
2 green chillis; minced
1/2 tspn tumeric powder
2 tspns coriander/cumin powder
1/2 tspn garam masala
Salt to taste
1 tablespoon chopped coriander leaves
1 Fry the onions in the heated oil, until golden brown, add the tomatoes, garlic, ginger and chillis, cook for about 5-8 minutes until it is blended together.
2. Add the tumeric, coriander and cumin powders, stir and cook for about 3 minutes.
3. Add the spinach, stir and cook for a further 8 minutes, until it is limp
4. Add the chickpeas, mix and cook for a further 10 minutes
5. Add the garam masala and the coriander leaves; mix. Serve with chapatis.