spinacas con chickpeas is one of the most popular legume recipes on the blog and for me personally it is a dish that I love. I tried it a few years ago in Seville and since then it is one of the tapas that saves my life when I have to eat in a non-vegan restaurant because they are delicious and because in Seville it is rare to find a bar that does not have them.

Chole Palak (Espinacas con Garbanzos).- El chole palak es una versión india de las espinacas con garbanzos, aunque es un plato picante y más especiado. ¡Merece la pena probarlo!

Ingredientes

Scale

  • 2 botes de tomates enlatados (800 g ó 28 oz)
  • 2 cucharaditas de comino molido
  • 1 cucharadita de ajo en polvo
  • 1 cucharadita de cebolla en polvo
  • 1/2 cucharadita de jengibre en polvo
  • 1/2 cucharadita de cúrcuma en polvo
  • 1/2 cucharadita de canela
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de cayena en polvo
  • 1/8 cucharadita de pimienta molida
  • 300 g de espinacas frescas (10 oz)
  • 1 taza de agua (250 ml)
  • 400 g de garbanzos de bote o cocinados (15 oz)

Instructions

  1. Pour the canned tomatoes into a pot together with the spices and when it starts to boil, cook over medium-high heat for about 5 minutes, stirring occasionally.
  2. Add the spinach (finely chopped) and Add the water and cook for about 5 minutes over medium-high heat.
  3. Add the chickpeas and cook for about 5 more minutes. We add more water if necessary.
  4. We serve the chole palak with rice, but it is optional.
  5. Store in the fridge in an airtight container for about 3 or 4 days.
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