“The chicks are not letting me live in peace…”, sadly laments Chickpeas wondering why it is not chick-peace! Sitting inside the bowl with a heavy heart and a spinning head, it asks the spinach to spin some love around it. If you are also in the need for some peace, for your appetite that is, try some chickpeas prepared so easily with some splendid spinach leaves. Stay away from the chicken in your menu, even the chicks who steal the peace from you – instead give chance to ‘chickpeas’ – this vegetarian dish with a combination of all the protein and minerals you need to enjoy a delicious meal. And the best part is, it’s one of the most cost-effective way to acquiring protein.
Preparation Time: 40 minutes Serves: 4
Ingredients I Used:
1 tbsp olive oil
1 lge brown onion, finely chopped
1 tsp ginger, paste
1 green chilli, finely chopped (optional)
2 tsp cumin powder
1 tsp ground turmeric
1 tsp coriander powder
1 tsp red chilli powder
1 tomato, finely chopped
1 medium sized carrot, finely chopped
300ml vegetable stock
400 gms loose leaf spinach
400gm chick peas, soaked overnight and then boiled to perfection
1 tsp garam masala
Salt to taste
1 Lemon/ Lime
Top tip: Add salt at the time of boiling Chickpeas.
Lets cook now
Step one: Heat oil in a large oak on medium-high heat.
Step two: Add carrot, stir for 2 minutes.
Step three: Add onion and stir for another 2 minutes. Add ginger, tomato and chilli (if you are using) to oak, stir for 3-5mins
Step four: Add cumin powder, tumeric, coriander powder, red chilli powder, garam masala powder and boiled chickpeas. Cook further 2-3 mins.
Step five: Add vegetable stock, reduce heat and simmer for 15 mins.
Step six: Add spinach in handfuls, allowing to wilt, stir through for 3-4 mins.
Step seven: Taste salt, add a tbsp of lemon or lime juice.
Serve hot! Ideally I recommend eating this on its own but if you want you can serve it with pita or naan bread.