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Chickpeas with Spinach

Nov-19-2015
Leonardo Food Products
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Kitty Parties
  • Fusion
  • Appetizers
  • High Fibre

Ingredients Serving: 4

  1. 4 tablespoons Hudson Canola oil
  2. 2 bay leaves
  3. 1 piece cinnamon (5-6cm long)
  4. 2 onions (finely chopped)
  5. 3-4 garlic cloves (chopped)
  6. 2 ½ inch ginger (chopped)
  7. ½ teaspoon turmeric
  8. 1 teaspoon ground cumin (jeera)
  9. 1 teaspoon ground coriander
  10. ĵ teaspoon mango powder (aamchur)
  11. ĵ teaspoon chilli powder
  12. 1/2 teaspoon salt
  13. 1/2 teaspoon garam masala
  14. 400 gms chickpeas (cooked/boiled)
  15. 1 bunch spinach (or two handfuls rinsed)
  16. 10-12 Leonardo Queen Pitted olives

Instructions

  1. Heat the oil and add the bay leaves and the cinnamon.
  2. Stir for 30 seconds.
  3. Add the onions and fry for 7 minutes until the mixture turns light brown.
  4. Mince the garlic and ginger and tip into the pan with the turmeric, cumin, coriander, mango powder, chilli powder, salt and garam masala and fry for 2 minutes.
  5. Tip in the chick peas and fry for 5 minutes while mashing some of the chickpeas.
  6. Add 6 tbsp of water and simmer for 7-8 minutes.
  7. Reduce heat, add the spinach and cover. Allow spinach to wilt for 2-4 minutes. Mix in the olives and serve.

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