Spinach And Chickpea Curry

Day 6 of BM7: A nice and filling everyday curry that goes perfectly well with Indian Flatbread "Roti".While Channa Masala and Chickpea Sundal With Shredded Mango and Carrot are my favorite ways to eat chickpea, this will do too.Recipe inspiration comes from The Wholesome Kitchen.

Ingredients:

• 1 Can (1 lb and 13 oz/822 g) Cooked Chickpea, drained and thoroughly cleaned
• 4 Cups Packed Fresh Spinach Leaves, cleaned and drained
• 1 Medium Onion, finely chopped
• 3 Medium Ripe Tomatoes, pureed
• 3 Large Garlic Cloves, roughly minced 
• 1/2" Ginger, peeled and finely chopped
• 3 Tbsp Olive Oil
• 1-1/2 Tbsp Coriander Powder
• 1 Tsp Chili Powder (or more/less)
• 1 Tsp Cumin Seeds
• 1/2 Tsp Turmeric Powder
• 1 Tbsp Ghee/Clarified Butter, optional
• Salt as needed

Procedure:

• In a pan, heat the oil and add the cumin seeds, minced garlic, minced ginger and chopped onions. Fry till the onion is translucent.

• Add the tomatoes along with coriander powder, chili powder, turmeric powder and lid the pan. Cool until a gravy like consistency if formed. Add salt.

• Add the drained and cleaned chickpea.

• Pour a cup of water and check for taste.Add more salt and chili powder if needed.

• Throw the spinach into the pan and reduce the flame.

• Cook for 5-10 minutes or until the spinach wilts.

• Add a tbsp of ghee at the very end and switch off the stove.

• Serve warm as an excellent side-dish for soft and fluffy roti.

Enjoy!