Chickpeas With Spinach & Olives
INGREDIENTS
- Pitted olives - 10 to 12
- Spinach (cut into large pieces) - 1 bunch
- Boiled chickpeas (kabuli channa) - 400 g
- Garam masala - 1/2 teaspoon
- Chilli powder - 1/4 teaspoon
- Mango powder (aamchur) - 1/4 teaspoon
- Coriander powder - 1 teaspoon
- Cumin powder - 1 teaspoon
- Turmeric - 1/2 teaspoon
- Ginger (chopped fine) - 2 1/2 inch piece
- Garlic (chopped fine) - 3 to 4 cloves
- Onion (chopped fine) - 2
- Cinnamon - 1 piece
- Bayleaves - 2
- Olive oil - 2 teaspoons
- Salt to taste
DIRECTIONS
- Heat oil in a pan, add bayleaves and cinnamon. Â Stir for 30 seconds. Â Add onion and stir till it turns light brown. Add garlic, ginger and all the masala ingredients, and stir fry for a couple of minutes. Â Put in the channa and mix, while mashing some of the chickpeas. Â Add about 6 tablespoons of water and simmer for 7 to 8 minutes. Â Add the spinach and cover for 3 minutes. Â Remove from the stove, mix in the olives and serve.