Add the crushed garlic and grated ginger and cook for 1 2 minutes stirring frequently until the garlic doesn t smell. Ingredients 1 9 ounce package frozen chopped spinach thawed and drained 1 cups water divided medium onion chopped 1 tablespoons curry powder 1 clove garlic minced 1 15 ounce can chickpeas drained cup water teaspoon salt 1 pinch ground black pepper to taste cup water cup. Instructions heat the oil in a large pan over a medium high setting. 2 add the chickpeas tomatoes with their juices and water and stir to combine. Sauté the finely chopped onion until golden.
The seeds should sizzle when they hit the pan and will brown and crack quickly so only leave them cooking on their own for a matter of seconds. Add the onion and sauté until tender about 5 minutes. Partially cover the pan reduce the heat. How to make chickpeas and spinach curry heat oil on medium high heat and add cumin seeds. Add in the onions and peppers and stir for about 1 minute.
An indian style curried spinach and chickpeas is most likely known as chana saag or chana palak masala. 3 add the spinach and measured cilantro. An indian style curried spinach and chickpeas is most likely known as chana saag or chana palak masala. The seeds should sizzle when they hit the pan and will brown and crack quickly so only leave them cooking on their own for a matter of seconds. Add the crushed garlic and grated ginger and cook for 1 2 minutes stirring frequently until the garlic doesn t smell.