Chickpeas and Spinach Stew

This is a simple and light curry or stew made with chickpeas and spinach. This stew could be made in just few minutes if we have cooked up chickpeas or canned garbanzo beans ready in hand. It goes good with idli, dosa, chapathi or as a side for spicy kuzhambu rice. This is my entry to CWF - Chickpeas event by Kiran guest hosted by Nithu.


Things needed
Chickpeas/ Garbanzo beans - 2 Cups ( Soaked overnight)
Spinach - 1/4 Cup ( Finely chopped)Coconut - 1/4 Cup ( Grated)
Jeera - 1 Tsp
Green chilly - 2 nos.
Whole Pepper - 1/4 Tsp
Salt - To taste
Ghee - 1 Tsp
Yogurt - 1/4 Cup
Mustard seeds - 1/4 Tsp
Dry red chilly - 1 no.
Coriander leaves - For garnishing

Pressure cook the chickpeas for 2 whistles or until done without letting it turn mushy. Boil the spinach in water with a pinch of salt until done. Drain the spinach and let it cool. Meanwhile blend coconut, jeera, green chilly and pepper into a smooth paste by adding little water if needed. Heat ghee in a pan, add mustard seeds, dry chilly and let the seeds sizzle.

Add the ground coconut mixture and cook for few minutes. Now add boiled chickpeas, spinach and cook covered for 5 minutes. Finally adjust for salt and finish off with coriander leaves. Turn off the heat and pour in the yogurt and cover the pan.

Light, healthy chickpeas and spinach stew is ready to be served.