Chole Paalak (Chickpea Spinach Curry)

Our everyday meals are predominantly vegetarian. Beans or lentils are our daily source of protein. Today's post is a nutritious mix of healthy greens and everyone's favorite chickpeas.

Ingredients:

Baby Spinach/Palak leaves - 3 cups
Dry Chickpeas/Garbanzo Beans/Kabuli Chana - 1 cup
Onion - 1 big

Tomatoes - 2 medium

Ginger Garlic Paste - 1 tbsp
Green Chili Paste - 1/2 tsp

Fennel Seeds/Saunf - 1 tsp
Cumin Seeds/Jeera - 1/2 tsp

Cilantro/Coriander Leaves - few sprigs

Garam Masala or any other spice mix - 1/4 tsp

Salt

Oil

How to cook Chole in a Spinach Sauce:

• Soak chickpeas for 6 - 8 hours. After soaking, 1 cup chickpeas will turn to 2 cups. Wash the soaked chickpeas and cook till soft with 2 - 3 cups water. You can use Canned Chickpeas as well. 
• Finely chop onions. Puree spinach leaves, tomatoes and fennel seeds to a smooth paste. Add little water if required. 
• Heat 1 tbsp oil in a pan, add cumin seeds. After few seconds, add chopped onions and sauté until onions turn soft.  
• Now add the spinach tomato puree, ginger garlic paste, green chilli paste and salt. Cook it covered. When it starts boiling, add cooked chickpeas and garam masala. Cook it covered for 5 - 10 minutes or until you get the desired consistency.  

Garnish with cilantro leaves and/or raw onions and serve with roti and/or rice.