Easy Spinach/ Kale Chickpea Stew

Posted

February 24, 2015


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image image A hearty bowl of comfort-food that is quick to put on the table…a great weekday one-pot meal that feeds the whole family. Serve it on its own as a wholesome stew or as an accompaniment to rice/roti.
We enjoyed it with a side of Ham n Swiss cheese grilled multigrain sandwiches!
Method:
Preparation…
Soak chickpeas over night. Boil for 2-3 whistles till tender.
You will need about 3 cups of boiled chickpeas.
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Finely chops 2 cloves of garlic, 2-3 green chillies and 1 inch of ginger.
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Roughly chop 1 onion
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and a cup ful of leeks/spring onions.
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Purée 3 tomatoes in a blender.
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Wash and drain one bunch of spinach and remove thick stems.
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Method:
Heat some oil. Add a tsp of cumin. Follow with the garlic, ginger, onions and leeks/spring onions. Cook for 3-4 minutes till soft.
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Now add the boiled chickpeas
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and the tomato purée.
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Also 1/2 tsp turmeric, 1/2 tsp coriander pwdr and 1/2 tsp red chili pwdr and salt to taste. Stir to mix and heat through.
Now, add about 1 1/2 cup water. And pressure cook for one whistle.
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Meanwhile chop the spinach
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Blanch for 3 minutes in boiling water.
Immerse in ice bath to cool…keep aside.
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Once the pressure releases, open pressure cooker, add the blanched spinach.
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Taste and adjust seasoning as needed…simmer for another 4-5 minutes to meld flavors, sprinkle a pinch of garam masala if you like…ready!
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PS: this dish can also be made using Kale instead of spinach!

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