Sooka kala channa sabji
Chickpea and spinach curry
Servings Prep Time
4people 20minutes
Cook Time Passive Time
35mnutes 6hours
Servings Prep Time
4people 20minutes
Cook Time Passive Time
35mnutes 6hours
For the cooked chickpeas
for the tempering
for the masala
for the garnish
For the chickpeas to cook.
  1. This section of steps can be omitted if you are using a can of cooked chickpeas as I am starting with the dry beans.
  2. Wash, pick stones if any and soak the chickpeas for 6 hours.
  3. Once the chickpeas are plump, drain the water they are soaking in.
  4. Add the chickpeas to the pressure cooker and add water just enough to cover it. Add the salt and pressure cook for 3-5 whistles
  5. Once done, release pressure naturally.
  6. Drain the cooking liquid, reserve half a cup of it for the recipe and use the rest as in the footnotes below.
for the sabji
  1. Wash and finely chop the spinach and mince the ginger.
  2. In a pan add the oil and as it heats up add the cumin, fenugreek seeds and red chillies. when the cumin sizzles, add the ginger mince and saute
  3. Now add the drained chickpeas followed by the masalas, but hold off the salt. and spinach.
  4. Mix well and now if the chickpeas are too dry add a tbsp at a time of the cooking liquid till there is no dryness.
  5. Stir in the spinach and saute for 3-5 minutes on low heat
  6. Once the spinach is wilted taste test for salt and the balance of the spices. If desired add salt.
  7. saute again and add the lemon juice and coriander leaves
  8. Remove from heat and keep covered for two minutes.
  9. Now the recipe is ready to serve.
Recipe Notes

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.