Ingredients
4
4 servings
- •2 (15 ounce) cans chickpeas
- •1 tablespoon baking soda
- •1 tablespoon vegetable oil
- •1 onion, finely chopped
- •1 teaspoon ginger-garlic paste
- •0.5 teaspoon cayenne pepper
- •0.5 teaspoon salt
- •0.5 teaspoon ground turmeric
- •0.5 teaspoon garam masala
- •1 (14.5 ounce) can diced tomatoes
- •2 (10 ounce) packages frozen chopped spinach, thawed and drained
Instructions
- Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
- Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
- Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.
Nutritional Facts
Per 4 servings
- Calories: 286
- Carbohydrate: 47g
- Fat: 6g
- Fiber: 12g
- Protein: 14g
- Sugar: 6g
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