Spinach and chick peas chaat
Besides being my personal favourites, chick peas and spinach fall in to the class of most versatile ingredients in the kitchen. they can be used to make the most impressive, fun and classic recipes. This one a fusion of the bombay chaat with the rich north Indian food and a bit heathly spinach touch from me…an excellant party nibbling or side dish.
300 gms boiled chick peas, a big bowl of finely chopped spinach, 1 large onion, 1 deseeded and chopped tomato, 3 garlic cloves, a 2-cm knob of root ginger, 2 green chillies, a slice of old bread, ¼ tablespoon red chilli powder, ½ tablespoon cumin powder, ½ tablespoon of chole masala (alternatively use ¼ tablespoon chaat masala + ¼ tablespoon black pepper powder), a pinch of turmeric, 1 tablespoon lime juice, salt to taste and oil to cook, fresh mint leaves for garnishing
- Grind the bread in a food processor to make freshly prepared bread crumbs. Roast these bread crumbs on a heated pain with butter, coriander powder, turmeric and red chilli powder for about 5 minutes, or till the bred crumbs become crusty. Remove and keep aside.
- Grind the onions, garlic, green chillies and ginger together to form a rough piece mixture.
- Heat some oil in a pan and transfer the onion mix it. Add some salt and cook for about 4 minutes or till the onions soften.
- Add the chole masala and cook for 30 seconds.
- Add the spinach and cook another 5 minutes with the lid on and stirring every couple of minutes.
- Add the chick peas, mix well and cook with the lid on for another 3 minutes.
- Add the tomatoes and mix well. Cook for another 1 minute.
- Allow the dish to cool. When it is at room temperature, stir in the lime juice and seasoned bread crumbs.
- Garnish with fresh mint just before serving
Try a tip
Try adding some sev to the garnishing or use fresh spring onion green to garnish for a more fresh taste.