Chole Palak (Chickpeas With Spinach)

Source

http://www.manjulaskitchen.com/2009/07/07/chole-palak-chickpeas-with-spinach/

Special Equipment

• Food processor

Ingredients

• 1 15oz can of chickpea
• 3 cups finely chopped spinach
• 2 medium tomatoes chopped
• ½″piece ginger
• 1 green chili (Serrano pepper)
• 3 tablespoon olive oil
• ¼ teaspoon asafetida (hing)
• 1 teaspoon cumin seed
• 1 tablespoon coriander powder
• ½ teaspoon turmeric
• one to two crushed dried red chili peppers, to taste
• ½ teaspoon salt adjust to taste
• 120ml (½ cup) water
• ½ teaspoon garam masala

Preparation

1. Drain chickpeas; rinse well.

Purée

1. Purée in food processor:
   • Tomatoes
   • Green chilies/Serrano pepper
   • Ginger

Cook tomato purée

1. Heat oil in a saucepan.
2. Test the heat by adding one cumin seed to the oil; when the seed cracks, oil is ready.
3. Add the asafetida and cumin seeds.
4. When the cumin seeds crack, add:
   • Tomato puree
   • Coriander powder
   • Turmeric
   • Red chili peppers
5. Cook three to four minutes on medium heat.
6. The tomato mixture will separate from the oil and reduce to about half in quantity.

Add Spinach

1. Add to saucepan:
   • Spinach
   • Salt
   • Water
2. Cook, covered, four to five minutes on medium heat.

Add Chickpeas

1. Add chickpeas; mash them lightly with a spatula.
2. Add more water as needed to keep the gravy consistency to your liking.
3. Cook on low heat for seven to eight minutes.

Serve

1. Add garam masala
2. Serve with bread and/or rice.