Chickpeas With Spinach & Olives Recipe

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.  Stir for 30 seconds.  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.  Put in the channa and mix, while mashing some of the chickpeas.  Add about 6 tablespoons of water and simmer for 7 to 8 minutes.  Add the spinach and cover for 3 minutes.  Remove from the stove, mix in the olives and serve.