Chick pea and spinach (Chole palak)

Chickpeas are versatile and easy blend with vegetables and are a tasty curry when cooked on their own. They are traditionally cooked in North India, specially Punjab and are a delicacy when served with Indian fried bread  known as pooris or bhature. Slowly cooked chickpeas or choley as they are called with freshly ground spices in a curry recipe as chana masala are water mouthering recipes. In Mediterranean region they are used to make Hummus that is used a spread on bread or as a dip for carrots and other vegetables.
Here I am presenting a combination of chickpeas and spinach, cooked with right combination of spices the recipe comes out delicious. Although I left out tomatoes for the recipe, if you enjoy tomatoes, they will be a good addition.
For recipes that use chickpeas check out my recipes of chana masala and poori, hummus. I will post more recipes with time.
If you enjoy the recipe share and leave comments :) 

Ingredients: 

1 can chickpeas OR 1 cup raw chickpeas soaked overnight and cooked to soften

1 bunch spinach finely chopped

1 small onion

1-2 tomato (optional)

1-2 green chilly

1 tbsp garlic paste

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric powder

1 tsp Punjabi garam masala (recipe here)

Salt to taste

Oil for tempering

Recipe:

1. Boil finely chopped spinach in a covered pan with 2 cups of water. I added precooked chickpeas with spinach so the flavor could blend in.

2. In a preheated oil, splutter cumin seeds, add garlic paste, saute till golden brown. Add chopped green chillies and onions. Stir fry. 

3. Add turmeric and salt.

4. Add cooked spinach and chickpeas. Stir and cook for few minutes to blend in spices.

5. Serve warm with rotis and rice or as a side to your choice of dinner.