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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Beans, Pulses, Legumes, Dals
Contributed by Vegetarians and Vegans from around the world

Spicy Chickpeas and Spinach
from: Katherine Pugh

"Quick After-work" Indian Vegetarian Cookbook by Kumud Shah
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If your chickpeas are not canned, you need to soak them overnight and boil them until soft before using in this recipe.
125g (4oz) dried chickpeas should be enough to make this dish.

This recipe is adapted from Kumud Shah's Quick After-Work Indian Vegetarian Cookbook.
Other Indian recipes, including some others from this book, are available on my website

Serves 2 as main dish, 4 as side dish

  • 1/2 medium onion
  • 2 large fresh tomatoes, or 3 tbsp tinned tomatoes
  • 1 x 400g (14oz) can chickpeas (garbanzo beans)
  • 1 tsp sunflower oil, or other flavourless vegetable oil
  • 1/2 tsp cumin seed
  • 1/2 tsp asafoetida (optional)
  • 6 tbsp (100g, 4oz) frozen spinach, defrosted
  • 1/2 tsp salt
  • 1 tsp mild chilli powder
  • 1 tbsp dhana jheera (recipe below)
  • 1 tsp amchoor (dried, powdered mango) - optional
  • 1 tsp sugar
  • 1 tbsp tamarind sauce or lime juice
  • 175ml (6fl oz) water
1. Peel and chop the onion.
Peel the tomatoes if you wish, then chop them finely (I don't think it's worth peeling them - the pieces of skin should be very tiny in the finished dish).
Drain the chickpeas and rinse them well.

2. Heat the oil in a pan and add the cumin and asafoetida (if using).
Stir, then add the onion.
Cook, stirring, until the onion is browned - if it begins to stick, add a small amount of water and unstick it.

3. Add the spinach and tomato, and stir for 3 minutes.

4. Add the salt, chilli powder, dhana jheera, amchoor (if using), sugar and tamarind sauce or lime juice.
Stir in the chickpeas and water, then cover and simmer gently for 10 minutes more.

5. When water is gone, and the thick green sauce sticks to the chickpeas, the dish is ready.