spinach and chickpeas curry

where ever we are in the world Indian pantries (vegetarians and non vegetarians) filled with lentils and legumes. They contain plenty of essential nutrients, even after taking a full meal you feel lighter.

 when you mix some spices, veggies, greens along with them, that dish makes your body, soul, taste buds calm and satisfied.

In this dish i used canned Chick peas and frozen spinach.

chick peas..........1 can

frozen spinach 1 box ...or...2 cups diced fresh leaves

tomato's..........2

tomato paste or 1sp tamarind paste.......... 2sp

fenugreek seeds..........5

 small onion.........1
grated ginger....... 1 sp

diced green chili's............2 or 3 
salt.........2sp
coriander pwd............1sp

In a pan add 3sp oil stir fry fenugreek, grated ginger and add onion, salt cook until it turns brown, to this add chili, diced tomato, coriander powder cover the pan stirring occasionally cook until you can mash tomato from back of the spoon.

add tomato paste, spinach, 1/2 cup water and let it cook for 10 minutes.
add chickpeas (with out can water) adjust salt to taste and with out lid cook for 5 more minutes.

 serve with hot rice
or

 with chapati, puri, pita bread, or naan 

{pictures by me}