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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

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177 thoughts on “Chole Palak (Chickpeas With Spinach)

  1. This dish is really great, it’s best with fresh ingredients but I adapted it so that it works with canned tomatoes and frozen spinach, use some sugar with one can of canned tomatoes (I prefer brown sugar) and cook it a bit longer, also use less water with frozen spinach because they will release some and cook them a bit longer. I also sometimes use paprika instead of red chili when I don’t want heat. A GREAT and simple dish, thank you Manjula.

  2. Thank you for sharing. I made this yesterday for my wife and I. I had to use 8 oz of Chickpeas and 8 oz of split chickpeas. Came out so delicious that we finished it off for dinner. Is there a reason that the Garam Masala is added toward the end of cooking? Many thanks Patrick

  3. Thank you so much for this recipe! It’s so nice, I’ve made it TWICE–in one week! My husband loved it as well, and I can’t wait to share some with my mom. I’m looking forward to making some of your other recipes.

    It might sound crazy, but I sautéed onions before adding the tomato sauce, and I also added chopped cilantro when it was almost done cooking.

  4. Manjula. Just started using your website. Love it.
    If I’m using frozen spinach,how much? If grated ginger , how much? Also should I grind my own roasted coriander powder or use store one?

      1. Thank you for a great recipe and for answering this question! I’m making it with frozen spinach and I KNoW my family will love it!

  5. Thank you for this recipe Manjula! You have helped me master Indian cooking, which is my favorite! No need to go to the restaurants anymore. We eat curry at home now thanks to your instruction. My whole family loves this Chole Palak.

  6. Hi Manjula! I love your cooking. I have always been afraid to cook Indian Cuisine, but I have just made this recipe with success! You made it so easy. I still have to work on my rice cooking. It seems I can’t get it right each time. Thank you!
    Tara

  7. Made your Chole Palak second time now and just find this is my daughter’s new favorite dish. And she did not wanted to eat spinach until now. Really good meal, amazing.

  8. Hello Aunty.

    Namastey, aap kaisey hain?

    I really admire your cooking, your delicious foods and I made this it came out good. My Mum loved this very much, all my family so do I. 🙂 I love spices food, thank you . 🙂

  9. This was so delicious! We loved it and will make it again soon. I skipped the hing, eased up on the green chili to suit preferences, added a little bit of tomato paste because my tomatoes weren’t as deep and rich as I would’ve preferred, and popped the tomatoes into boiling water to get the skin off before blending. Yum. Thank you so much!

  10. I made this tonight. I don’t care for cooked spinach and didn’t have any, but I have a ton of escarole, so used that and it was very delicious. Easy and yummy, can’t ask for anything more. Thank you, Manjula!

  11. This was wonderful and tasted like that from a restaurant. My sis-in-law and her family loved it too! Chhole is more healthier with palak in it. Thanks for this healthy yet delicious recipe.

  12. This sounds wonderful. Where I live, however, I cannot get asafetida without a two-hour road trip (one way). Would it be possible to substitute onions or leeks in the meantime?

  13. I love your website !! Thank you for your recipes and for inspiring me to cook healthy meals for my friends and family. These are the best recipes for vegetarians who don’t take onions and garlic!!

  14. manjula, thank you for this recipe for chole palak, i have just finished making it for a special meal for my girlfriend tonight. i also will make aloo paratha, dal and rice. Following your recipe the finished chole palak is delicous. my first recipe of yours was aloo paratha and that was delicious too. i will be making many more vegeterian recipes from your website. thank you manjula 🙂

  15. 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

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

  17. 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!

  18. 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!

  19. 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

  20. 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.

  21. 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!

  22. 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

  23. 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 😀

    1. Hi Manjula! I love your cooking. I have always been afraid to cook Indian Cuisine, but I have just made this recipe with success! You made it so easy.

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