Spinach Chickpea Sundal

It’s a healthy snack recipe for every one. . Chickpeas are excellent source of the essential nutrients iron, phosphorus and protein. And spinach has lots of dietary iron.

 Normally we used to prepare chickpea sundal for any festivals. But I have added spinach and some spices. Kids won’t prepare to have greens. You can try this recipe, they will definitely like to have both spinach and chickpeas.

Ingredients

Chickpeas (Kondai Kadalai) – 1 cup

Chopped Onions – 1 cup (Big)

Chopped Tomato – ½ cup

Crushed Ginger & Garlic – 1 tsp

Finely Chopped Greens – 1 cup (Fresh)

Crushed Red Chilli – 2 tsp

Pepper Powder – ¼ tsp

Cumin Powder – 1 tsp

Chopped Capsicum – 1 cup

Salt to taste

(To Temper)

       

Fennel Seeds – 1 tsp

Bay Leaf – 1

Cinnamon – 2

Sliced Green chillies – 2

Curry leaves – a few

Coriander Leaves - few

Oil – 2 tsp

Grated Coconut – 3 tbsp

Method

Wash and soak the chickpeas overnight in enough water. Cook the soaked chickpeas with required salt in pressure cooker for up to 3 whistles.

It should not be over cooked. Once the steam releases, check if the chickpeas are soft. Then transfer in a strainer and let it sit until the water drains out.

Heat oil in a pan; add fennel seeds, cinnamon, bay leaf, curry leaves and green chillies. Then add chopped capsicum, fresh greens (spinach) and onions.

Fry well until onions becomes mushy. Then add crushed ginger & garlic, chopped tomatoes and keep fry another 5 min.

Now add crushed red chilli, cumin powder, pepper powder. Saute well with another tsp of oil, and add chopped coriander leaves.

Finally add grated coconut and keep fry for about 2 to 3 minutes. Switch off the flame and transfer into serving bowl.