Palak chole | spinach chickpea curry

Palak chole is a great way to get more greens and iron into your diet. I always have a container of dried chickpeas in my kitchen cupboard. Quite often when I am not sure what to cook or if I haven't got anything planned, then I soak some chickpeas. I always have tomatoes as well in the fridge, along with onion, chilli, ginger and garlic. So I know I'll always be able to make something like a chana masala or chole. This time was the same. I was lacking inspiration for what to cook and then I realized I also had some spinach in the fridge. This palak chole was the result! 

This palak chole uses a very similar spinach base to that of my palak paneer recipe. The only real difference is that instead of adding panneer, you add cooked chickpeas instead. This recipe doesn't call for using cream or butter - I just added a little ghee in at the end along with some dried red chillies for that extra flavour. This pairs beautifully with rotis or fresh basmati rice! 

In short, this palak chole is

• A great way to get iron into your diet
  
  
• A nice change to the usual chickpea dishes
  
  
• Healthy, nutritious and filling 

Ingredients 
For the chickpeas

1 cup dried chickpeas, soaked in water for 6-8 hours (alternatively you can use a 2 x 400g cans of cooked chickpeas)
3 cups water (or as required)
Pinch salt, pinch baking powder or soda 

For the spinach gravy

2 handfuls of washed spinach 
1 red onion, finely diced 
2 tomatoes, pureed in a blender 
2 cloves garlic

Thumb size piece ginger
1 green chilli

Vegetable oil, as required 
Water, as required 

Salt to taste

You'll need these spices 
1 tsp cumin seeds 
1/2 tsp kashmiri red chilli powder 
1 tsp coriander powder 
1/2 tsp turmeric 
1/2 tsp garam masala 
Large pinch kasoori methi 

To finish 

2 dried kashmiri red chillies, broken 
1/2 tbsp ghee 

Method 

• Cook the chickpeas in a pressure cooker with the 3 cups of water, pinch salt & baking powder for 8-12 whistles until soft. The chickpeas should be soft and break easily. If they are still too hard, cook for a few whistles more. Once cooked, drain and set the chickpeas aside whilst you make the spinach gravy. If you are using canned chickpeas, just drain them and set aside. You won't need to cook them in a pressure cooker
  
  
• In a kadai or large saucepan, wilt the spinach with a little water. Once wilted, blend the spinach leaves along with a little residual water, garlic, chilli and ginger until smooth. Set aside. Remove any remaining water from the pan and give it a wipe to ensure its clean. 
  
  
• In a same pan you wilted the spinach in, add a glug vegetable oil. Add the cumin seeds and let them sizzle. 
  
  
• Add the onion and saute until translucent. Add the pureed tomatoes and let them reduce until you see the oil separating from the mixture. Add the turmeric, kashmiri red chilli powder, coriander and mix well. Saute for another minute.
  
  
• Add the spinach puree and top up with 1/2 cup - 3/4 cup water. Add the chickpeas, mix well and let blip for 10 minutes. It will splutter, so its a good idea to put on a lid! 
  
  
• Once simmered, add the kasoori methi & garam masala. Also add salt to taste! Adjust the consistency according to your preferences and keep on low whilst you prepare the ghee & chillies. 
  
  
• In a small saucepan or tadka pan, add the 1/2 tbsp of ghee. Add the dried chillies and let them puff up. Pout the mixture straight into the palak chole and mix well. 
  
  
• Serve palak chole hot with fresh rotis or fragrant basmati rice!