Chickpeas with spinach

80 gm chickpeas

2 medium size onion finely chopped

2 tbsp refined oil

50 gm cream

250 gm spinach

1 tsp garlic-ginger paste

2 tbsp of chopped tomato

Salt to taste

1. Wash and soak chickpeas for 4 hours. 
2. Cook the chickpeas in pressure cooker with as minimum water as possible and ½ tsp of salt, till soft. 

3. In a pan heat 1 tbsp of oil. 

4. Add half of the chopped onion and sauté till light brown. 

5. Add the cooked chickpeas. 

6. Stir and fry for a minute. 

7. Add ½ of the cream and fry till cream sticks to the chickpeas.  Keep it aside.

8. Clean and wash the spinach.

9. Drain off the water.   

10. Discard the stems if they are matured otherwise chop them finely.

11. Heat a pan over medium heat. 

12. Add 1 tbsp of oil . 

13. Add the rest of the chopped onion and sauté till transparent. 

14. Add the chopped green chilli and stir. 

15. Add 1 tsp of ginger-garlic paste. 

16. Fry till the aroma of ginger-garlic comes out.

17. Add the chopped tomato and little salt. 

18.. Stir and fry till tomato is soft.

19. Lower the heat to its minimum and add the chopped spinach to the fried spices. 

20. Cook for about two minutes and remove it from the fire. The spinach will release enough water when heated.

21. Allow it to cool.

22. Put the cooled spinach in a blender and make a smooth paste. 

23. Put the paste back to the pan and cook for about 1 minute.  

24. Add the remaining cream to the spinach and cook for few seconds.

25. Add half of the creamed chickpeas to the creamed spinach. 

26. Spoon out the mixture onto a serving dish and top it with the remaining creamed chickpeas. 

27. Serve it hot with bread, roti or rice.  It is deliciously creamy and nourishing.