Photo by RavendraSingh on Pixabay
Creamy North Indian Chickpea & Spinach One-Pot (Palak Chole)
A cosy, protein-rich palak chole-style one-pot with garam masala spicing, lime brightness and creamy-tender chickpeas.
- 140 g onion
- 2 cloves garlic
- 8 g ginger
- 240 g chickpeas (tinned, drained and rinsed)
- 200 g spinach
- 200 g tinned chopped tomatoes
- 120 g plain yoghurt
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ pc lemon
- ½ tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Finely chop the onion. Heat the olive oil in a medium lidded saucepan over medium heat, then cook the onion for 6–8 minutes until soft and lightly golden.
- Step 2
Add the garlic and ginger and cook for 30–60 seconds until fragrant. Stir in cumin, coriander, turmeric, chilli powder and half the garam masala; cook for 30 seconds to toast the spices.
- Step 3
Tip in the tinned tomatoes and 120 ml water. Simmer for 8 minutes, then add the chickpeas and simmer for 8–10 minutes until the sauce thickens slightly.
- Step 4
Stir in the spinach a handful at a time until wilted, about 2–3 minutes. Turn off the heat and let it cool for 2 minutes so the yoghurt won’t split.
- Step 5
In a bowl, mix the yoghurt with a ladle of the hot curry, then stir it back into the pot. Season with salt and the remaining garam masala. Add a squeeze of lemon to taste.
- Step 6
Serve immediately with any extra lemon wedges; spoon the thick chickpea-spinach sauce over the top.
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