By Arvind Singh
22 April 2025
Ingredients
1 cup FarMart Pantry's white chickpeas (cooked and drained)
1 tablespoon oil (olive or vegetable)
2 cloves garlic, minced
1 small onion, thinly sliced
1 small tomato, diced
2 cups fresh spinach leaves
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh lemon juice (optional)
Fresh coriander leaves for garnish
Instructions
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add minced garlic and sliced onions to the pan. Sauté until the onions become translucent.
Stir in the diced tomatoes and cook until they soften.
Add turmeric powder, red chili powder, and salt. Mix well to combine the spices with the onion-tomato mixture.
Add the cooked chickpeas to the pan. Stir well to coat them with the spice mixture.
Add the fresh spinach leaves. Cook for a few minutes until the spinach wilts and combines with the chickpeas.
If desired, squeeze a bit of fresh lemon juice over the stir-fry for added zest.
Garnish with fresh coriander leaves and serve hot with rice or bread.
