Chickpea & Spinach Curry

Recipe

Ingredients

· 1 can (450g) Healthy & Fresh Chickpeas (White Chana), drained and rinsed
· 1/2 cup Healthy & Fresh Spinach Puree (or 1 cup blanched & pureed fresh spinach)
· 1 large tomato, finely chopped
· 1 small onion, finely chopped
· 1 green chili, slit
· 1 tsp cumin seeds
· 1 tsp ginger-garlic paste
· 1/2 tsp turmeric powder
· 1 tsp cumin powder
· 1 tsp red chili powder
· 1/2 tsp garam masala
· 2 tbsp cooking oil
· Salt to taste
· Lemon wedges for serving

Instructions

1. Heat oil in a pressure cooker or deep pan. Add cumin seeds and let them crackle.

2. Add the chopped onions and green chili. Sauté until the onions turn soft and translucent.

3. Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.

4. Add the chopped tomatoes and all the spice powders (turmeric, cumin, red chili). Cook until the tomatoes are soft and mushy.

5. Add the Healthy & Fresh Spinach Puree and cook for 2-3 minutes.

6. Add the drained Healthy & Fresh Chickpeas and salt. Mix well. If using a pressure cooker, add 1/2 cup water, close the lid, and cook for 2 whistles. If using a pan, add 1 cup water, cover, and simmer for 10-15 minutes.

7. Once cooked, sprinkle garam masala and simmer for another 2 minutes. Serve hot with a squeeze of lemon juice and roti or rice.