Chickpea Spinach Curry

1. 1

   Soak and pressure cook the chickpeas

   • Soak the dried chickpeas overnight or for at least 4 hours
   • Transfer soaked chickpeas to a pressure cooker with fresh water
   • Cook for 4 whistles until the chickpeas are tender but hold their shape
2. 2

   Sauté the aromatics and spices

   • Heat oil in a heavy-bottomed pan and add cumin seeds
   • Add chopped onions and sauté until translucent and golden
   • Stir in ginger-garlic paste, tomatoes, turmeric, and coriander powder for 5 minutes

   TIPCook the tomato mixture until the oil begins to separate from the masala for the best flavor.
3. 3

   Combine ingredients and simmer the curry

   • Add the cooked chickpeas and chopped spinach to the pan
   • Season with salt and stir well to combine
   • Simmer on low heat for 10 minutes to allow the flavors to meld

   TIPMash a few chickpeas against the side of the pot to naturally thicken the spinach gravy.

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