This is the simpler version of the Chana Masala, a rather sophisticated dish that might require some time when all things are done from scratch. So, this one goes to all of you who are new into Indian cooking and still want your leafy veggies in your plate 🙂
You start by cooking the chickpeas over the pressure cooker, adding a piece of whole cinnamon, cumin seeds and salt. Meanwhile, prepare the rest of the yummy stuff: cut the onions finely, make a ginger garlic cream (simply mix it together with an immersion blender and a tad of water), slice half of a chilly and some dried tomatoes (if they’re hard, make sure you hydrate them in advance).
When your chickpeas are ready, put them aside to rest and fry the onions, the garlic-ginger cream and chillies with little oil and salt (use a skillet pan or a wok for that). When their water evaporates, add some chickpeas stock, sprinkle ground cumin and cinnamon, stir well and leave them to cook for a bit. Then add the chickpeas (a bit more stock is fine as well) and stir over the fire for another 5 to 10 minutes. You can use a fork or a special utensil to crush some of the beans.
Now the last details: take out the seeds of a pomegranate and prepare the fresh leaves you want to use – it can be spinach, kale, coriander, etc. When the chickpeas are not so hot anymore, mix everything together and, if you feel like, add some olive oil & lemon and sesame seeds.