Palak Chole Recipe
Palak Chole
Spiced Chickpeas and Spinach
Submitted By: Taz

Ingredients:

1 Cup dried White Chickpeas (Kabuli Chana) - picked and rinsed
2 Bunches (apx 16oz) Fresh Spinach (Palak Saag) - washed and rough chopped
1 medium Onion (Pyaz) - diced
3 Roma Tomatoes (Tamatar) - seeded and diced
3 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
1 Fresh Green Chile (Hari Mirch) - seeded and minced
1 (2 inch) Cinnamon Stick (Dalchini)
1 Dried Red Chile (Lal Mirch)
2 Bay Leaves (Tej Patta)
2 Black Cardamom Pods (Badi Elaichi) - bruised
1 tsp Garam Masala
1 tsp Mango Powder (Amchoor)
1 tsp Coriander Seeds (Dhania Saabut) - ground into a fine powder
½ tsp Cumin Seeds (Jeera)
½ tsp Fennel Seeds (Saunf)
½ tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste
1 Tbs Oil - can use olive, grape seed, canola, or avocado oil

Preparation:
  1. Place picked and rinsed chickpeas in a container and cover by at least 2 inches of water - allow to soak at room temperature for a minimum of 8 hours (overnight for better results)
  2. Heat oil in a medium heavy bottomed pot, Wok, or Kadahi over medium-high heat until shimmering - Once oil is hot, add cumin seeds, fennel seeds, cinnamon stick, dried red chili, cardamom pods, and bay leaves -Sauté until whole seeds begin to crackle (apx 45 seconds)
  3. Add onion, garlic, and ginger - Continue to sauté until onions become tender and slightly colored (apx 7 minutes)
  4. Add tomatoes, green chile, garam masala, mango powder, ground coriander, turmeric, and salt to taste (apx 1 ½ tsp) and thoroughly combine - Add ¼ cup water and bring to a simmer
  5. Allow to simmer until tomatoes begin to break down and get 'mushy' (apx 7-10 minutes)
  6. Reduce heat to medium-low - Remove and discard cinnamon stick, bay leaves, and red chile
  7. Drain the chickpeas and add to the mixture - Thoroughly combine and return to a simmer
  8. Allow to simmer (covered) until chickpeas are just tender and most of the liquid is absorbed (apx 20-35 minutes) - Add a little water if necessary to avoid scorching and sticking
  9. Place the spinach on top of mixture - Cover and allow to cook until spinach completely wilts (apx 3-6 minutes)
  10. Gently stir in the wilted spinach - Adjust seasoning - Serve hot along with basmati rice, chapatti or naan, pickle and chutney(s) of choice
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