Chole Palak (Chickpeas With Spinach)
Chickpeas and spinach is a marvelous combination, and Chole Palak is a healthy, protein-rich dish. Chickpeas, also known as garbanzo beans and kabuli chana, are immersed in spicy spinach gravy.
Servings 3 people
Ingredients
Ingredients:
- 1 15 oz can of chickpea (chole, garbanzo)
- 3 cups finely chopped spinach (palak)
- 2 medium tomatoes chopped
- 1/2" piece ginger (adrak)
- 1 green chili
- 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 adjust to taste
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon garam masala
Instructions
Method
- Drain the chickpeas and rinse well.
- Blend the tomatoes, green chilies, and ginger to make a puree.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook for three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
- Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
- Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Add the garam masala.
Notes
Serving suggestions
- Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
- Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet