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.
Finely chops 2 cloves of garlic, 2-3 green chillies and 1 inch of ginger.
Roughly chop 1 onion
and a cup ful of leeks/spring onions.
Purée 3 tomatoes in a blender.
Wash and drain one bunch of spinach and remove thick stems.
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.
Now add the boiled chickpeas
and the tomato purée.
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.
Meanwhile chop the spinach
Blanch for 3 minutes in boiling water.
Immerse in ice bath to cool…keep aside.
Once the pressure releases, open pressure cooker, add the blanched spinach.
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!
PS: this dish can also be made using Kale instead of spinach!