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For this recipe, I have used Malabar spinach. English spinach, Kale, Palak, Arukeerai and chinese spinach also work perfectly with this recipe and I have tried them all.
The drained liquid from the cooked dark chickpeas can be used to knead the dough or as a soup base. It has not worked so well as aquafaba for baking. I prefer the one from the white channa as aquafaba.