TOTAL TIME 9 hours
– Soak the chickpeas overnight in enough water. Replace the water and cook it in a pressure cooker with salt. If using Canned Chickpeas, drain the chickpeas from the can onto a colander and rinse it well. – Clean the spinach leaves and saute it in a pan with 1 teaspoon of oil until they shrivel and cook. It does not take long at all. If using frozen spinach, thaw the spinach in the microwave or cook it until soft in a pan. – Once the leaves are cooked, blend it until nice and smooth. You could use a blender to grind it or use a hand blender. If using a blender, wait until the spinach cools down completely before grinding it.
– In a pan, heat the remaining oil. I usually use a combination of oil and ghee but when cooking for my vegan friends, I skip the ghee and use just oil. – Add cumin seeds and let it crackle. Now add the chopped onions. Sauté until the onions are translucent. – Add turmeric powder, red chili powder, salt and garam masala and mix well. Keep in mind that we cooked the chickpeas with salt. So add salt accordingly. – Now add the chopped tomatoes. Cook it until the tomatoes are mushy and comes together as gravy.
– Add the pureed spinach and bring it to boil over medium heat. – Add the cooked chickpeas and mix well. Bring it to a boil again and let it simmer for about 10 mins mixing in between. – Serve with pulkas or rice!