Spinach Chickpea Curry – Palak Chana

AuthorsefordCategory, DifficultyBeginner

Also known as Palak Chana, spinach chickpea curry is the ultimate in flavor with fresh spinach, tomatoes and loads of spices to satisfy your taste buds.

spinach chickpea curry

 

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
To Season the Spinach
 5 cups Fresh Spinach
 2 Green Cardamom pods (optional)
 2 Whole Cloves
 2 Bay Leaves
 ½ tsp Salt
For the Curry
 2 Tomatoes Chopped
 1 Medium onino chopped
 3 Garlic cloves
 1 Thumb sized Ginger sliced
 1 ½ tsp Garam masala
 ¼ tsp Red chili powder
 ¼ tsp Hot smoked paprika
 1 tsp Cumin powder
 ½ cup Vegan Cream
 2 tsp Oil
 ½ tsp Salt or to tase
 ½ Fresh squeezed lemon
 ¼ tsp Sugar or to taste
 1 tbsp Vegan Butter
To add to the Chickpeas
 1 Can Chickpeas (1 Cup)
 ¼ tsp Hot Smoked Paprika
 ½ tsp Garam Masala
 ¼ tsp Cumin powder
 ½ tsp Salt or to taste
1

First, place cloves, bay leaf, cardamom pods, water and salt into a small pot, bring to a boil, put in the spinach then cook until it has softened. Pick out the bay leaves and cloves, drain and rest to the side.

Meanwhile, heat a large pan with oil, season the chickpeas and roast them in the hot pan. After they have browned remove them from the pan and put aside.

2

Second, pour oil into the hot pan adding the onions, tomatoes and seasonings except for butter, lemon, sugar and yogurt.

Once the tomatoes and onions have softened incorporate the spinach then spoon the mixture into a blender or food processor and pulse/blend until smooth.

3

Last, return the chickpeas back to the pan followed by the spinach curry, Butter, lemon juice, sugar and yogurt. Allow them to simmer for a few minutes to allow the chickpeas to soak in the flavor. Toss a few more chickpeas on top and garnish with fresh chopped coriander and paprika.

Ingredients

To Season the Spinach
 5 cups Fresh Spinach
 2 Green Cardamom pods (optional)
 2 Whole Cloves
 2 Bay Leaves
 ½ tsp Salt
For the Curry
 2 Tomatoes Chopped
 1 Medium onino chopped
 3 Garlic cloves
 1 Thumb sized Ginger sliced
 1 ½ tsp Garam masala
 ¼ tsp Red chili powder
 ¼ tsp Hot smoked paprika
 1 tsp Cumin powder
 ½ cup Vegan Cream
 2 tsp Oil
 ½ tsp Salt or to tase
 ½ Fresh squeezed lemon
 ¼ tsp Sugar or to taste
 1 tbsp Vegan Butter
To add to the Chickpeas
 1 Can Chickpeas (1 Cup)
 ¼ tsp Hot Smoked Paprika
 ½ tsp Garam Masala
 ¼ tsp Cumin powder
 ½ tsp Salt or to taste

Directions

1

First, place cloves, bay leaf, cardamom pods, water and salt into a small pot, bring to a boil, put in the spinach then cook until it has softened. Pick out the bay leaves and cloves, drain and rest to the side.

Meanwhile, heat a large pan with oil, season the chickpeas and roast them in the hot pan. After they have browned remove them from the pan and put aside.

2

Second, pour oil into the hot pan adding the onions, tomatoes and seasonings except for butter, lemon, sugar and yogurt.

Once the tomatoes and onions have softened incorporate the spinach then spoon the mixture into a blender or food processor and pulse/blend until smooth.

3

Last, return the chickpeas back to the pan followed by the spinach curry, Butter, lemon juice, sugar and yogurt. Allow them to simmer for a few minutes to allow the chickpeas to soak in the flavor. Toss a few more chickpeas on top and garnish with fresh chopped coriander and paprika.

Spinach Chickpea Curry – Palak Chana
IngredientsDirections