Spinach-Chickpeas Curry Recipe

Name: Spinach-Chickpeas Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Main Ingredients; 3/4 cup Dry garbanzo/Chickpeas- soaked overnite in water; 5 handfuls Baby Spinach leaves- washed; 2 White Onions- cut into small pieces; 1 piece ginger- skinned and gut into small pieces; 21/2 tablespoon Olive Oil; Seasoning; 1/2 teaspoon Cumin seeds; 1/2 teaspoon Turmeric powder; 1/4 teaspoon Red pepper powder; 2 teaspoons Coriander powder; 1 piece Cinnamon stick; 2-3 pieces Bay leaves; 2 teaspoons Salt; 1 piece Big Cardamom

Servings: persons

Main Ingredients
3/4 cup Dry garbanzo/Chickpeas- soaked overnite in water
5 handfuls Baby Spinach leaves- washed
2 White Onions- cut into small pieces
1 piece ginger- skinned and gut into small pieces
21/2 tablespoon Olive Oil
Seasoning
1/2 teaspoon Cumin seeds
1/2 teaspoon Turmeric powder
1/4 teaspoon Red pepper powder
2 teaspoons Coriander powder
1 piece Cinnamon stick
2-3 pieces Bay leaves
2 teaspoons Salt
1 piece Big Cardamom

1
Pressure cook the Chick peas that had been soaked overnite in 1.5 cups of water for 3-4 whistles. Let it steam out on its own
2
Take a bake dish and put the washed baby spinach and bake them in on oven @ 350 F for 30-40 min
3
Take 2 Tbsp of oil. After heating add add cumin seeds, cardamom, cinnamon, bay leaves and saute for 1 min.
4
Now add the finely chopped onions and saute till they become dark brown.
5
Now add grated ginger and saute for 2 minutes.
6
Add the baked spinach leaves and saute for 5-7 minutes.
7
Now add the dry spices like turmeric powder, Coriander powder, red pepper powder and salt.
8
Saute for 2 minutes in low heat
9
Now add the boiled chickpeas to the mix.
10
Cover the pan and let it cook in low flame for 15-20 minutes to coat in the flavor.
11
Serve hot as a main Entree along with Bread or rice.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Main Ingredients, 3/4 cup Dry garbanzo/Chickpeas- soaked overnite in water, 5 handfuls Baby Spinach leaves- washed, 2 White Onions- cut into small pieces, and more.

Yes, Spinach-Chickpeas Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Chickpeas Curry

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