SPINACH AND CHICKPEA CURRY

Spinach and Chickpea curry image

One of the best things about Palak Chole is that it can be prepared both as a side or main (Vegan or vegetarian) meal. It is also Gluten Free.

Provided by @MakeItYours

Number Of Ingredients 15

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Ingredients

1 15 oz chickpeas (canned, drained and rinsed)
3 cups chopped spinach (, fresh or frozen)
15 oz diced tomatoes
1.5 cups water (, more or less to desired consistency)
1 large white onion (, diced)
1 teaspoon garlic paste
1/2 inch fresh ginger (, peeled and sliced)
3 tablespoon oil
2 teaspoons garam masala powder
1/2 teaspoon cumin powder
1 tsp coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon red pepper (, add more or less to taste)
0.5 tsp salt (, more or less to taste)
0.25 tsp ground pepper (, more or less to taste)

Steps:

In a saucepan over medium heat, add the onions and oil. Cook until the onions are transparent and begin to soften, about 3 minutes. Do not brown the onions.
In a blender, prepare the ginger and garlic into a paste.
Next add the tomatoes and all the spices and cook until the spices become fragrant.
Now add the chickpeas and season with salt and ground pepper, to taste. Saute for 4-5 minutes. Add 1-1/2 to 2 cups water to simmer.
Into a blender, add the chopped spinach and about 1/2 cup of the chickpeas from the sauce pan - being careful as they are hot.
Puree this to your desired consistency and then add it into the pot to simmer. The gravy will thicken and become smooth.
Serve with rotis, naan or steamed rice.

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