Chickpeas, Spinach and Tomatoes

  • Title: Devanna, Chickpeas, Spinach and Tomatoes.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: Arvindus, 2020, all rights reserved.
  • Index: 202012251.
  • Edition: html, first edition.


This recipe goes well with for instance plain rice.


The ingredients are fit for about two portions.

  • 1 Cup chickpeas.
  • 200 Gram spinach.
  • 1 Large or 2 small tomatoes.
  • 2 Spoons ghī or sesame oil.
  • 1 Teaspoon grated ginger.
  • ¼ Teaspoon cumin powder.
  • ½ Teaspoon tumeric powder.
  • ½ Teaspoon coriander powder.
  • ¼ Teaspoon garam masala.
  • 2 Spoons lemon juice.
  • ¾ Teaspoon salt.


  • Soak the chickpeas for about 12 hours and drain them.
  • Cook the chickpeas in fresh water until done. Drain them and keep them on a very low flame warm without burning.
  • Blend the tomatoes until smooth and cut the spinach.
  • Heat the ghī / sesame oil.
  • Add the ginger, cumin, tumeric and coriander and fry them for a few moments.
  • Add the tomatoes and garam masala and cook untill the tomato sauce is done.
  • Add the chickpeas and spinach and gently stir untill the spinach is done.
  • Put the heat low and add the lemon juice and salt.