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Chole Palak (Chickpeas With Spinach)

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Chickpeas and spinach is a marvelous combination, and Chole Palak is a healthy, protein-rich dish. Chickpeas, also known as garbanzo beans and kabuli chana, are immersed in spicy spinach gravy.

Serves 2 to 4

Chole Palak (Spinach Chickpea)Ingredients:

  • 1 15oz can of chickpea (chole, garbanzo)
  • 3 cups finely chopped spinach (palak)
  • 2 medium tomatoes chopped
  • 1/2″piece ginger (adrak)
  • 1 green chili
  • 3 tablespoon oil
  • 1/4 teaspoon asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 teaspoon red pepper adjust to taste
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon garam masala

Method

  1. Drain the chickpeas and rinse well.
  2. Blend the tomatoes, green chilies, and ginger to make a puree.
  3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
  4. Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
  5. Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on
    low heat for seven to eight minutes. Add the garam masala.

Serving suggestions

  1. Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
  2. Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet

138 thoughts on “Chole Palak (Chickpeas With Spinach)

  1. Hi Manjula , thank you for your good home cooking , I always recommend you for anyone who wants to cook, I have a question how do I calculate the spice and amount of ingredients to make more or can I just double everything including the spice . Thank you for your help .
    Anthony

  2. If not using canned beans, how much should I use for dry chickpeas?? I know I will have to soak them overnight. Thank you.

  3. I made this the first time with chard because that is what I had in the house. It was delicious, and has become one of my go-to recipes. It is great warmed up for work lunches!

  4. Someone a while back commented saying they make this with chard. I got a bunch in a produce bag once and tried it – it’s SO GOOD! I now make this recipe on a weekly basis. Addictive, rich, delicious taste, and so healthy for you. Thanks for the easy to follow instructions!

  5. While cooking all these thoughts were running through my mind (how it comes out, and how it might taste, I might not like it) once cooked gosh it taste so yummmmmmmmmmmmy, Thanks a lot aunty, even my parents liked and for the first time I helped mom in cooking

  6. I had a nice bunch of red swiss chard, so I made this with chard instead of spinach for a change.
    It was very nice with chard. Didn’t need the salt as chard is naturally pretty salty.

  7. I have made some of your recipes and they turn out very good. I never would have thought that spinach and chick peas could go together, but here you have it. Delicious!

  8. I love this. I follow a low fat vegan diet. I used vegetable broth instead of olive oil. I also used a can of Rotel tomatoes instead of the 2 tomatoes and did not use the green chilies (they are in the tomatoes). It was great as are all the recipes I have tried from Manjua’s Kitchen. Thanks

  9. this recipe is delicious and so easy to make that even I could make it and im a complete beginner at cooking.
    thank you miss Manjula :D

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