Chole Palak (Chickpeas with Spinach)

Globie Cooks!, p. 85

1 15oz can of chickpea (chole, garbanzo)

2 c finely chopped spinach (palak)

2 medium tomatoes

½” piece ginger (adrak)

1 green chili

2 T. oil

1/3 tsp. asafetida (hing)

1 tsp. cumin seed (jeera)

1 T. coriander powder

½ tsp turmeric (haldi)

1/2 tsp red pepper adjust to taste

½ tsp garam masala

I've been trying to save money by eating convenience foods we have laying around the house, but I sincerely missed chopping vegetables.

Pictured: Just a few of the reasons I love making Indian food.

Drain the liquid out of the chickpeas and rinse the chick peas [sic] well.

Blend the tomatoes, green chilies, and ginger to make a puree.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add the asafetida and cumin seeds.

After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.

Tomato mixture will start leaving the oil and will reduce to about half in quantity.

Add spinach, and salt and one half cup of water and let it cook uncovered for 4 to 5 minutes on medium heat covered.

Add the chickpeas and mash them lightly with a spatula so they soften.

I put as much elbow grease into it as I could but the chickpeas wouldn't mash very much.

Note: add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.

Add the garam masala and let it cook for another minute.

Served over rice for a light but satisfying dinner.

My Rating: 5/5 "I'm not sure how, but this came out tasting kind of tart and citrusy and I loved that about it. You also get that mental and physical pizzazz that comes with eating legumes and veggies. Give this a try!"