Chana Palak

1 cup soaked and boiled kabuli chana (white chick peas)
1 1/2 cups blanched and chopped spinach(palak)
1 tsp oil
1 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp ginger-green chilli paste
1/4 cup chopped tomatoes
salt to taste

For Servingwhole wheat parathas / brown rice

Method

1. Blend the spinach in a mixer to a smooth purée and keep aside.
2. Heat the oil in a non-stick kadhai and add the cumin seeds.
3. When the cumin seeds crackle, add the onions, garlic and ginger-green chilli paste and sauté on a medium flame for 2 minutes or till the onions turn golden brown in colour. Add a little water to avoid the onions from sticking to the kadhai.
4. Add the spinach purée, tomatoes and ½ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
5. Add the kabuli chana and salt, mix well and cook for another 2 minutes, while stirring occasionally.
6. Serve hot with whole wheat parathas or brown rice.

http://www.tarladalal.com/Chana-Palak-(-Healthy-Heart-Recipe)-5570r