Garlic Chickpeas And Spinach Curry Recipe

Step 1: To begin making Garlic Chickpeas And Spinach Curry Recipe first wash the chickpeas twice and soak them in enough water for 8 hours or overnight

Step 2: Next morning, drain the soaking water and cook with 4 cups of water, turmeric and salt in a pressure cooker

Step 3: Allow the cooker to release one whistle, after which reduce the heat, and continue to cook on low heat for 15 minutes

Step 4: Then, turn the cooker off and allow it to cool down till the pressure escapes naturally

Step 5: Meanwhile, wash the baby spinach leaves thoroughly in running water and remove the stalks

Step 6: If you using normal spinach instead of baby spinach, tear the leaves up roughly, in two or three parts per leaf

Step 7: Place a heavy bottom pan or kadhai on the heat, add the sliced onions and saute till they’re translucent

Step 8: When they turn pale and aromatic, add tomatoes and saute till cooked down, but not mushy

Step 9: Add all the dry spices except the garam masala

Step 10: Toss in the spinach and toss again for 2-3 minutes

Step 11: Next, add the boiled chickpeas with water, and bring to a boil, simmer for 2 minutes

Step 12: Add garam masala and switch off the heat

Step 13: Cover and let it sit for 10 mins

Step 14: Serve this delicious Garlic Chickpeas And Spinach Curry Recipe with Saffron Pilaf and Pita Bread, or Jeera Rice