Chickpea and Spinach Curry with Roti

Ingredients

• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 2 cups fresh spinach leaves
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish
• Roti or whole wheat flatbread for serving

Nutritional Information

• Calories: 400
• Protein: 15g
• Fat: 10g
• Carbohydrates: 60g
• Fiber: 12g
• Micronutrients: Provides vitamin A, vitamin C, vitamin K, potassium, and iron.

Preparation

1. Heat a little oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onion, minced garlic, grated ginger, and slit green chili. Sauté until onions are translucent.
3. Add pureed tomatoes and cook until the mixture thickens.
4. Stir in coriander powder, turmeric powder, and garam masala. Cook for another minute.
5. Add cooked chickpeas and fresh spinach leaves to the pan. Mix well.
6. Simmer for 10-15 minutes until the flavors meld together and the spinach wilts.
7. Season with salt to taste and garnish with fresh cilantro.
8. Serve the chickpea and spinach curry hot with roti for a satisfying and nutritious meal.