1. 1. Drain and rinse the chickpeas. 2. 2. Puree tomatoes, green chilis, pepper flakes, and ginger in a food processor or blender until a very smooth puree. 3. 3. Heat the oil in a pan. To test heat, drop a cumin seed into the oil. If the seed cracks immediately, the oil is ready. 4. 4. Add asafetida and cumin. 5. 5. After the cumin seeds crack, add tomato puree, coriander, and turmeric. Cook around 5 minutes on medium heat, stirring often. 6. 6. Add spinach, and a half cup of water, cook covered about 5 minutes on medium. 7. 7 .Add chickpeas. 8. 8. Cook uncovered approximately 10 minutes to desired thickness. 9. 9. Add garam masala, cook about a minute, then remove from heat and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
