Author Notes: Curried Chickpeas/Garbanzo Beans with spinach and exotic spices aka CHANNA SAAG CURRY. A family favorite and heirloom recipe passed down from generations from my table to yours. Enjoy!
—Currysutra
Serves: 3-4
Ingredients
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2
cups (1 can) garbanzo beans (organic canned)
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1
pound fresh spinach
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2
tablespoons ghee (clarified butter) or olive oil
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4
pieces (cloves) fresh garlic; sliced
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1
tablespoon fresh ginger (minced) or ginger paste
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1.5
cups onion; diced
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1/2
cup fresh roma tomatoes; diced
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2.5-3
cups cups water (less if cooking in a pressure cooker)
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1
tablespoon cumin seeds
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4
pieces whole cloves
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1
teaspoon salt (adjust to taste)
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1
teaspoon turmeric
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4
pieces whole green cardamoms
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1
piece cinnamon stick
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1/2
teaspoon red chili/cayenne pepper powder
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2
teaspoons Currysutra curry powder
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2
teaspoons ground coriander powder
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1/4
cup fresh cilantro leaves; chopped (garnish)
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1/2
teaspoon Currysutra garam masala (garnish)
Directions
- Heat the ghee or oil and then add the cumin seeds, cloves, ginger and garlic.
- Fry for 2 minutes and then add the onions. Cook until translucent.
- Add the remaining spices except the garam masala and cook for 1-2 minutes.
- Add the tomatoes and cook for another minute.
- Add the garbanzo beans (chick peas) and the water to this mixture and bring it to boil.
- Reduce heat and cook for 15-20 minutes on med low heat. Add fresh spinach during last 5 minutes.
- Garnish with fresh cilantro leaves and sprinkle on the garam masala.
- Note: Serve with Basmati rice and puris (balloon bread) and raita and mango chutney. An addition of mango shake or sweet lassi or chai will also compliment this Punjabi delight!