Spinach with chickpeas is a popular recipe on the blog and it's also a popular tapa here in Seville, we usually eat it and some salmorejo when we have to eat in a non-vegan restaurant with friends or family, you can find them in almost every place here in Seville, although salmorejo is usually served with some ham and chopped boiled eggs on top, so be careful if you're vegan and ask for the salmorejo without any toppings.
Besides, spinach with chickpeas is one of my favorite legume dishes, so when I saw this recipe for the first time I knew I had to give it a try. It's quite spicy because is from India and is also made with tomatoes unlike the Spanish version. We don't use any oil to make it, but it's up to you, add some healthy fat if you want.
We LOVE Indian food and we'd like to travel to India next year. We've eaten at some Indian restaurants in different European cities and some of them were amazing, but other were incredibly spicy for us, so we don't know if we're going to enjoy the food there. What do you think? Have you ever been to India? Did you enjoy the food?
Tips:
- Feel free to use fresh tomatoes. Chop them and add more water if needed.
- Use any spices, legumes, greens or ingredients you want.
Love it? Rate it!
Chole Palak (Spinach with Chickpeas)
Ingredients
- 2 14-ounce cans chopped tomatoes
- 2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ginger powder
- ½ teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon cayenne powder
- ⅛ teaspoon ground black pepper
- 1 10-ounce package fresh spinach, finely chopped
- 1 cup water
- 1 15-ounce can chickpeas, drained and rinsed
Instructions
- Place the chopped tomatoes and all the spices in a large pot and bring it to a boil, then cook over medium-high heat for about 5 minutes, stirring occasionally.
- Add the spinach and the water and cook for about 5 minutes more.
- Add the chickpeas and cook for another 5 minutes. Add more water if needed.
- We serve this dish with some basmati rice, but it's up to you.
- Keep it in the fridge in a sealed container for up to 4 days.
Rebecca Kroppmanns says
I had some spicy fish left over from the previous nights supper and needed something to go with it for tonight. I tried this dish and found it easy to make and delicious to eat and it accompanied my spicy fish and naan bread perfectly.
Iosune says
Hi Rebecca! So glad you liked it 🙂
Shellie says
We had this last night over basmati rice, and can't wait to have it again. Absolutely delicious. Thanks for a great recipe. 🙂
Iosune says
Hi Shellie! You're so welcome 🙂 So glad you liked it!
Faizan says
Amazing site!
I love the HD images found on this site
i found this palak recipe very helpful and i am thinking to try it soon
Iosune says
Hi Faizan! Thanks a lot 🙂 Hope you like it!
Dawn Newlin says
I have all the ingred. but the spinach. BUT, I do have some kale yelling @ me!! What's your take on this? Should I change any spices or leave the same etc. Thanks Iosune.
Iosune says
Hi Dawn! I would add kale, I think it should work 🙂
Izzy Bruning says
This looks so delicious!
Izzy | Pinch of delight
Iosune says
Hi Izzy! Thanks a lot 😉