This is a very easy recipe of chickpea. To make it more nutritious, you can add either spinach or kale or both. I used spinach as well as kale.
Ingredients:
- 1 cup chickpea-soaked and cooked
- 1.5 cups chopped Kale
- 1 cup chopped spinach
- ½ cup thinly sliced onions
- 3-4 garlic cloves-cut into pieces
- 7-8 Curry leaves
- 1 tbs oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ¼ tsp Hing
- Salt
- Lemon juice or dried mango powder
- 1 tsp red chili powder
- 1 tsp Turmeric powder
Method:
- Wash and soak chickpea overnight
- Pressure cook and keep is aside
- Wash and chop Spinach and Kale
- Heat a cooking pot, add oil
- Once oil is hot, add mustard and cumin seeds and let them crackle
- Add hing, curry leaves, garlic pieces and onion
- Saute until onion turns translucent
- Add turmeric powder and mix
- Add spinach and kale, mix well and cover
- After 2-3 minutes, add cooked chickpea and mix well
- Once kale and spinach start becoming soft, add red chili powder, salt and lemon (or dried mango powder)
- Mix well and cook for 2 minutes covered
- Serve it as a side dish.
Back to Savi’s Kitchen!