Clearcals

Serving Size 1 Small Cup (100 g)
Calories86.7 kcal
Carbs8.4 g (33.4 kcal)
Protein3.5 g (14.1 kcal)
Fats4.4 g (39.2 kcal)

Chickpea and Palak curry recipe

Name: Chickpea and Palak curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 100 Grams of Canned chickpeas no added fat; 250 Grams of Spinach; 5 Grams of Chillies green - all varieties; 1 Table Spoon of Coriander leaves; 5 Grams of Curry leaves; 100 Grams of Onion small; 3 Grams of Chillies red; 0.5 Tea Spoon of Cumin seeds; 0.5 Tea Spoon of Mustard seeds; 1 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt

Chickpea and spinach curry is a good source of dietary fiber, potassium, magnesium, copper, manganese, vitamin B1, vitamin B6, vitamin E, biotin, and an excellent source of vitamin C, beta carotene, lutein. It helps lower blood sugar levels and aids in weight loss.

Cooking time: 15 minutes

Serves: 5 persons

Ingredients

Canned chickpeas no added fat

100 Grams

Spinach

250 Grams

Chillies green - all varieties

5 Grams

Coriander leaves

1 Table Spoon

Curry leaves

5 Grams

Onion small

100 Grams

Chillies red

3 Grams

Cumin seeds

0.5 Tea Spoon

Mustard seeds

0.5 Tea Spoon

Rice bran oil

1 Table Spoon

Salt

0.5 Tea Spoon

Instructions

Washing

Wash the canned chickpeas with clean water.

Chopping

Wash the spinach leaves, onions and chop them into small pieces.

Cooking

Heat the oil in a nonstick pan. Add mustard seeds, cumin seeds, curry leaves, and saute them until the seeds splutter. Add green chilies, onions and red chilies along with the chopped spinach, canned chickpeas, and fry them until the spinach, chickpeas are completely cooked. Add salt and cover the pan with a lid for 5 more minutes.

Serve

Once the curry is done garnish with coriander leaves, serve it hot with rice or roti

Nutrition Label