1 cup boiled chick peas (chole)
½ red onion
2 tablespoons yoghurt
½ teaspoon ginger paste
½ teaspoon garlic paste
1 teaspoon cumin seeds
¼ teaspoon crushed chilli
1 teaspoon garam masala
1 cup fresh spinach leaves
4 cherry tomatoes (for garnish)
1 tablespoon olive oil
salt to taste
1. In a pan heat 1 tablespoon olive oil, add cumin first then red onion, sauté it for few minutes.
2. Now add 1 chopped tomato, ginger and garlic paste and all the spices cook for couple of minutes then add boiled chick peas. Cover with lid and cook for 3-4 minutes. At the end add spinach leaves, stir and turn off the heat.
3. Enjoy chickpeas and spinach curry with fresh chappati.