George's Weblog

Chickpeas with Tomato and Spinach

Ingredients:

2 cups dried chickpeas
1 teaspoon tumeric powder
6 Tbs oil (I use canola)
6 medium roma tomatoes diced
1 large yellow onion diced
4 cups packed fresh spinach
1/2 cup water
1 teaspoon cumin seeds
1/2 teaspoon methi seeds
1/2 teaspoon coriander seeds
1 bay leaf
8 dried red chilli peppers
Pinch aesofotida
1 teaspoon garam masala
2 teaspoons salt
Few sprigs of fresh cilantro (coriander) 

Method:

Soak chickpeas overnight. Discard the water from soaking and place the chickpeas in pressure cooker. Cover with water plus about 1-1/2 more, about 8 cups. Add turmeric. Heat on high until steaming, reduce heat to medium low. Allow to cook at pressure for 12 minutes. Remove heat and let pressure reduce naturally.

For seasonings and vegetables heat the oil in a skillet or wok until a cumin seed crackles when dropped in. When hot add the aesofotida, cumin seeds, methi seeds, coriander seeds, bay leaf and red chilies. Stir for one minute. Add diced onion. Cook over medium high heat until onion starts to turn translucent. Add diced tomatoes. Cook for another few minutes until tomatoes are softened. Reduce heat, add 1/2 cup water and fresh spinach. Cover. Allow to steam and spinach will reduce and become tender. As the spinach volume reduces, stir it in with the spices.

Drain chickpeas retaining some of the juices. Add the vegetable mixture and enough of the juice back in to get a soupy consistency. Add salt and garam masala. Simmer everything together for about 20 minutes to mix the flavors.

Garnish with fresh cilantro. Serve with rice or naan.