This recipe goes well with for instance plain rice.
The ingredients are fit for about two portions.
- 1 Cup chickpeas.
- 200 Gram spinach.
- 1 Large or 2 small tomatoes.
- 2 Spoons ghī or sesame oil.
- 1 Teaspoon grated ginger.
- ¼ Teaspoon cumin powder.
- ½ Teaspoon tumeric powder.
- ½ Teaspoon coriander powder.
- ¼ Teaspoon garam masala.
- 2 Spoons lemon juice.
- ¾ Teaspoon salt.
- Soak the chickpeas for about 12 hours and drain them.
- Cook the chickpeas in fresh water until done. Drain them and keep them on a very low flame warm without burning.
- Blend the tomatoes until smooth and cut the spinach.
- Heat the ghī / sesame oil.
- Add the ginger, cumin, tumeric and coriander and fry them for a few moments.
- Add the tomatoes and garam masala and cook untill the tomato sauce is done.
- Add the chickpeas and spinach and gently stir untill the spinach is done.
- Put the heat low and add the lemon juice and salt.