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–+ servings

chickpeas, tomato and spinach

This simple, wholesome and hearty dal recipe is one of our favourite ways to eat lentils. Chana palak masala is chickpeas with spinach, cooked in a tomato masala and is a great family dish for weeknight eating.
A serve of chickpea, tomato and spinach curry
prepare: 15 minutes
cook: 1 hour 40 minutes
soak: 1 day
total time: 1 day 1 hour 55 minutes
difficulty: moderate
yield: 4 servings
calories: 298 kcal
diet: gluten free, vegan, vegetarian
cuisine: Indian, punjabi

equipment

  • large pot
  • large bowl
  • small frypan
  • wide pan with lid

ingredients

for the chickpeas

for the spinach

  • 2 litres water
  • 2 litres water - iced
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 250 g spinach leaves

for the curry

to serve

instructions

to prepare the chickpeas

  • Wash chickpeas in several changes of water. Cover with water and leave to soak overnight.
  • Put the soaked chickpeas in a pot and add the salt and fruit salt. Cover with water, bring to a simmer and cook the chickpeas until softened, but still firm. This will take about one hour. Remove from heat and drain well.

to prepare the spinach

  • Bring the water to a boil in a large pan and prepare another bowl with the iced water.
  • Once the water is boiling, add the salt and turmeric to the water, then add the spinach leaves. Stir, and once the water has come back to a boil transfer the leaves to the iced water using a slotted spoon. Stir well to distribute the leaves and allow them to cool.
  • Once the leaves have cooled, remove them from the iced water and gently squeeze the water from them. Coarsely chop the leaves and refrigerate until ready to use.

to cook

  • Heat a small frypan over medium heat. Add the coriander and cumin seeds. Toss gently until the seeds start to colour and become aromatic. Remove from the heat, allow to cool then grind to a fine powder. Set aside.
  • Heat the gingelly oil in a large pan on low heat. Add the sliced onion and sprinkle with ½ teaspoon of salt. Cook gently for about ten minutes, stirring occasionally, until they are soft and light brown in colour.
  • Add the garlic and ginger and cook for two minutes, stirring frequently, until the raw garlic smell has gone.
  • Add the ground coriander and cumin seeds, ground turmeric, and Kashmiri chilli powder and fry for two minutes, stirring often.
  • Add the drained chickpeas, tomatoes, and the water. Bring to the boil, then reduce the heat and simmer for ten minutes, stirring gently and often.
  • Add the spinach, ½ teaspoon of salt, and the jaggery, then mix well. Bring back to the boil, then reduce the heat and simmer for five minutes, stirring gently and often.

to serve

  • Add the garam masala, lemon juice and chopped coriander leaves. Mix and serve.

notes

  • A 400g (10oz) can of good quality chickpeas could be used instead of soaking and cooking your own. Make sure they are well rinsed before use.
  • Gingelly oil is Indian sesame oil. It is very different from the Asian sesame oil, being much less intense in flavour. Substitute with vegetable oil if unobtainable.
  • If you are in a hurry, you could use a salt and sugar-free can of chopped tomatoes instead of preparing your own.
  • If you don't have jaggery, substitute with brown sugar.

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nutrition

Serving: 250 g | Calories: 298 kcal | Carbohydrates: 36 g | Protein: 12 g | Fat: 14 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 8 g | Trans Fat: 0.04 g | Sodium: 2153 mg | Potassium: 1153 mg | Fiber: 11 g | Sugar: 9 g | Vitamin A: 10337 IU | Vitamin C: 47 mg | Calcium: 184 mg | Iron: 7 mg