Directions:
- 1. Drain and rinse the chickpeas.
- 2. Puree tomatoes, green chilis, pepper flakes, and ginger in a food processor or blender until a very smooth puree.
- 3. Heat the oil in a pan. To test heat, drop a cumin seed into the oil. If the seed cracks immediately, the oil is ready.
- 4. Add asafetida and cumin.
- 5. After the cumin seeds crack, add tomato puree, coriander, and turmeric. Cook around 5 minutes on medium heat, stirring often.
- 6. Add spinach, and a half cup of water, cook covered about 5 minutes on medium.
- 7 .Add chickpeas.
- 8. Cook uncovered approximately 10 minutes to desired thickness.
- 9. Add garam masala, cook about a minute, then remove from heat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 569.04 Kcal (2382 kJ) | ||
| Calories from fat | 282.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.37g | 48% | |
|---|---|---|---|
| Sodium | 408.81mg | 17% | |
| Potassium | 3964.2mg | 84% | |
| Total Carbs | 56.04g | 19% | |
| Sugars | 15.07g | 60% | |
| Dietary Fiber | 17.37g | 69% | |
| Protein | 25.4g | 51% | |
| Vitamin C | 214.6mg | 358% | |
| Iron | 20.2mg | 112% | |
| Calcium | 585.2mg | 59% | |
| Amount Per 100 g | |||
| Calories | 55.66 Kcal (233 kJ) | ||
| Calories from fat | 27.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 48% | |
|---|---|---|---|
| Sodium | 39.99mg | 17% | |
| Potassium | 387.74mg | 84% | |
| Total Carbs | 5.48g | 19% | |
| Sugars | 1.47g | 60% | |
| Dietary Fiber | 1.7g | 69% | |
| Protein | 2.48g | 51% | |
| Vitamin C | 21mg | 358% | |
| Iron | 2mg | 112% | |
| Calcium | 57.2mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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