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Spinach bowl with chickpeas curry & spicy Hummus
Spinach bowl with chickpeas curry & spicy Hummus

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We hope you got insight from reading it, now let’s go back to spinach bowl with chickpeas curry & spicy hummus recipe. You can have spinach bowl with chickpeas curry & spicy hummus using 27 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Spinach bowl with chickpeas curry & spicy Hummus:
  1. Take For bowls-
  2. Prepare 1/2 cup Spinach
  3. Take 2 cups All purpose flour
  4. Provide 1/2 teaspoon Cumin powder
  5. Use as per taste Salt
  6. Use 2 teaspoons Ghee
  7. Use as required Oil for frying
  8. You need 1 bunch Coriander leaves
  9. You need 3 green chillies
  10. Get For Chickpeas curry (ragda)
  11. Provide 1 cup Chickpeas boiled
  12. Provide 1 Onion chopped
  13. Prepare 1 Tomato chopped
  14. Take 1 tablespoon Oil
  15. Get 1/2 teaspoon Turmeric powder
  16. Get 1/2 teaspoon Red chilli powder
  17. Take As per taste Salt
  18. Prepare 1 teaspoon Kasuri methi
  19. Get 1/2 teaspoon Chaat masala
  20. Take For Hummus-
  21. You need 1 cup Chickpeas boiled
  22. You need 1 teaspoon Black pepper powder
  23. Use 2 Green chillies
  24. Prepare as per taste Salt
  25. Take 1 teaspoon Oil
  26. Take 1 Garlic cloves
  27. Prepare 1 glass Ice water
Instructions to make Spinach bowl with chickpeas curry & spicy Hummus:
  1. Wash and soaked chickpeas overnight then boil it.
  2. Boiled spinach for five minutes.
  3. In a mixer jar add spinach, coriander leaves & green chilli and make a fine paste.
  4. In a mixing bowl add all purpose flour, salt, cumin & ghee mix it up & make a hold shape.
  5. Now add spinach coriander paste and make a soft dough with the help of water.
  6. Now pinch a ball sized dough, and flatten it, dust flour as required and roll slightly thick, prick the flattened dough with fork to avoid from puffing up while frying.
  7. Place a small katori or cup and cover with dough and trim excess dough from sides.
  8. Deep-fry in hot oil and splash oil till katori separate from dough.Fry till golden brown colour
  9. For chickpeas curry-
  10. Heat oil in a pot add onion and tomato, red chilli powder, turmeric powder, chaat masala, salt & kasuri methi saute well till oil separates,
  11. Add chickpeas mix well add required water and cooked till chickpeas become soft like ragda,
  12. For hummus-
  13. In a mixing jar add chickpeas, garlic, salt, green chilli, black pepper powder and oil grind it add ice water and make a smooth paste.
  14. Grind it in a smooth paste.
  15. Assembling bowl-
  16. Place bowl add chickpeas curry place hummus pour some tomato sauce and Coriander leaves & serve hot.

A laidback vegetarian stew with chickpeas, spinach, and tomato; fresh ginger and a trio of spices (coriander, paprika, and cumin) give it some delicious Indian. Add the curry and paprika powder and sauté for one minute longer. Add the spinach and tomatoes at the end, stir, and remove from heat. Serve with rice or naan, and garnish with chili flakes and lemon wedges. A mildly spiced aubergine spinach chickpea curry, perfect for camping.

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