Channa Palak (Chickpeas with Spinach)

"This dish, I made under 15 minutes, with canned chickpeas and triple washed spinach. I resort to such dishes for packing lunch box too! Makes my mornings much easier! You can make this as simple or as special you want. I have added different spices but just some Garam Masala and salt would be perfect too!"

Ingredients
1 cup cooked chickpeas, or used canned after draining it well
1-2 bunches of spinach, coarsely chopped (you can use as much or as little, as per taste)
1 red onion.chopped
2-3 medium tomatoes,chopped
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 stick cinnamon
2 bay leaf
pinch of clove powder and cardamom powder (optional)
1 tsp garam masala
1 tsp mango powder
1/2 tsp turmeric powder
1 tsp cumin-coriander powder
1/2 tsp ginger-garlic paste
1-2 green chillies, thinly sliced (or as per taste)
salt to taste
* I usually add cinnamon, bay leaf and turmeric while cooking chickpeas and then discard the cinnamon and bay leaf once the chickpeas is cooked.
Method:
In a pan, heat 1 tsp of oil. Add cumin, fennel, cinnamon, cardamom powder, bay leaf in that order. The second the aroma starts wafting, add the onion and then ginger garlic paste. Saute until onion get soft.
Add the chopped tomatoes, green chillies along with the rest of the seasoning including salt. Add about 1/4 cup of water and increase the heat. Cook until the tomatoes break down and become like a gravy. Reduce heat and discard the bay leaf and cinnamon stick.
Add the chopped spinach on top. Let it wilt slightly. Add the chickpeas and close with the lid. Cook until the spinach wilts completely. Stir to combine , add more seasoning if you required. You can add more water and mash few of the chickpeas to create a thick consistency. Serve hot. It works well both with plain rice , pulao and roti.
from Chef In You