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
• ½ cup water
• ½ teaspoon garam masala

Preparation

• Drain chickpeas; rinse well.

Purée

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

Cook tomato purée

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

Add Spinach

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

Add Chickpeas

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

Serve

• Add garam masala
• Serve with bread and/or rice.