Indian curry with chickpeas and spinach (lean) (for Zigmund & Shtain MC-DS42IH)

Indian curry with chickpeas and spinach (lean) (for Zigmund & Shtain MC-DS42IH)

Category: Vegetable and fruit dishes

Kitchen: indian

Ingredients
Dry chickpeas	200 gr.
Vegetable oil	2 tbsp. l.
Onion	1 head
Garlic	1 head
Fresh ginger	2 cm.
Garam masala mix	1 tbsp. l.
Tomatoes	2 pcs.
Tomato paste	1 tbsp. l.
Potatoes	6 pcs.
Water	500 ml
Spinach	100 g (fresh or frozen)
Salt	taste
Parsley or coriander greens	1 bundle.

Cooking method

• 1) Soak the chickpeas overnight in plenty of water. Rinse chickpeas several times and fill with fresh water. Simmer in a saucepan with plenty of water for 2 hours. Or you can boil it in a multicooker on the "Quenching" mode.
• 2) Heat vegetable oil in a deep frying pan or saucepan and fry the finely chopped onion for 3 minutes. Add finely grated garlic and ginger to it, and cook for another minute over medium heat. Add Garam Masala and cook for another minute.
• 3) Add diced tomatoes, tomato paste, boiled chickpeas, diced potatoes, add water and cook over low heat until potatoes are tender. This is about 15-20 minutes. During this time, the sauce will become thicker.
• 4) Add spinach and cook 1 minute if fresh and 3 minutes if frozen. Add the parsley, stir and serve immediately!

The dish is designed for

8 servings

Time for preparing:

2 h. 30 min. + soaking

Cooking program:

"Quenching"

Note

A very satisfying dish, despite the fact that it is vegetarian and lean.
Curry can be eaten hot or cold. Best with Indian naan flatbread.

bahut dhanyavaad)))) I love Indian cuisine. And that chili is not mentioned at all? Out of philanthropy or by prescription so?

[Topolinka]

Topolinka,
it is not in this recipe))