Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, spinach chickpeas curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Spinach chickpeas curry is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Spinach chickpeas curry is something which I have loved my whole life. They’re nice and they look wonderful.
Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if entertaining, with some crispy cauliflower pakora as a starter. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the. These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling!
To get started with this recipe, we have to prepare a few ingredients. You can cook spinach chickpeas curry using 18 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Spinach chickpeas curry:
- Take 1/2 cup spinach puree
- Take 250 gms chickpeas
- Make ready 2 green chillies
- Make ready 2 tomatoes
- Take 2 onions
- Make ready 1 piece ginger
- Prepare 8-10 garlic clove
- Prepare 2 tbs chole masala
- Take 1 black & green cardamom
- Prepare 1 cinnamon stick
- Make ready 1 bay leaf
- Prepare 1 tbsp dry fenugreek leaves
- Make ready 1/2 tbsp dry mango powder
- Prepare 1/2 tsp garam masala
- Prepare 1/2 tbsp red chilli powder
- Make ready as per taste Salt
- Take 1/4 tbsp baking soda
- Get as needed Oil
Sweet potato and chickpea curry from the oh she glows cookbook. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and. Make this Chickpea Spinach Curry in one large skillet or dutch oven, while you cook your rice. A delicious and warming chickpea curry, great for cooler nights and perfect for the whole family.
Instructions to make Spinach chickpeas curry:
- Soaked the chickpeas overnight or for 7-8 hours
- Drain & add chickpeas with3-4 cups of water in pressure cooker sprinkle 1/2 tbsp salt & soda or as required.
- Pressure cook the chickpeas till they are cooked completely.
- Now take a pan add 2 tbsp oil after heat oil add garlic saute few seconds now add ginger roughly chopped onion, tomatoes, green chilli fry all 2-3 mins. Now switch off the gas.
- After mixture gets cool take mixie jar add mixture grind very make a smooth paste.
- Again heat a pan add 5-6 spoons oil add bay leaf, cumin seeds, one black cardamom,1 green cardamom one stick cinnamon till they are fragnant. Add onion garlic ginger and tomato paste.
- Now add all spices mix it very well.
- Continue to saute till oil leave the sides of the masala & the masala is well browned.
- Then add spinach puree mix well.Now cook it for 5 mins.
- Add the cooked chickpeas stir well. Now add 2 cups water.
- Now sim the gas till the palak chole gravy thickens and becomes smooth.
- Serve hot with naan, roti, jeera rice.
This delicious Mushroom Curry with spinach and chickpeas is rich and creamy and really easy to make. It's packed with flavour and great for a quick and tasty weeknight family meal. Add the curry and paprika powder and sauté for one Add the spinach and tomatoes at the end, stir, and remove from heat. Place in a food processor and chop the spinach to a coarse purée. Try this wholesome veggie curry featuring spinach and potatoes.
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