Chickpeas and Spinach

Chickpeas and Spinach

indian vegetarian receipe : 

Fixings:

1 15oz jar of chickpea (chole, garbanzo)

3 cups finely slashed spinach (palak)

2 medium tomatoes slashed

1/2″piece ginger (adrak)

1 green bean stew

3 tablespoon oil

1/4 teaspoon asafetida (hing)

1 teaspoon cumin seed (jeera)

1 tablespoon coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon red pepper conform to taste

1/2 teaspoon salt conform to taste

1/2 teaspoon garam masala

Technique

Channel the chickpeas and flush well.

Mix the tomatoes, green chilies, and ginger to make a puree.

Heat the oil in a pan. Test the hotness by adding one cumin seed to the oil; assuming seed breaks immediately, oil is prepared. Add the asafetida and cumin seeds. At the point when the cumin seeds break, add the tomato puree, coriander powder, turmeric, and red bean stew powder. Cook three to four minutes on medium hotness. The tomato blend will isolate from the oil and lessen to about half in amount.

Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium hotness.

Add the chickpeas and squash them softly with a spatula. Add more water on a case by case basis to hold the sauce consistency as you would prefer. Cook on low hotness for seven to eight minutes. Add the garam masala. Attempt it

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