Black Chickpea Curry with Squash and Spinach
Updated: Jun 1, 2022
I have vivid memories of my village farms, whereas a kid we(my siblings and cousins) used to get up early to roam around our farm and pluck green, tender chickpea pods some time few branches of chickpea greens. What can be more fun than popping out and enjoying sweet, crunchy delicious chickpeas with giggles and funny school stories with your near dears? My grandma saved chickpea greens for her signature chane ka saag recipe ( a sour-tasting chickpea greens recipe). Although chickpea leaves are used as quickly as possible after harvesting as it dries pretty fast, it is full of essential vitamins and minerals.
When we talk about health and immunity, “fresh and seasonal” is the key. Make a hearty soup or a flavorful curry, using varieties of colorful fresh veggies not only enhances its flavors but nourishes you with immunity-boosting nutrients as well. Chickpea has a wide array of nutritional benefits. Being rich in fiber, good quality plant proteins, essential Vitamins like Vitamin B1, B2, B3, folate, and Vitamin A precursor β-carotene, it has several potential health benefits. Calcium, magnesium, phosphorus, selenium, and many more all these minerals support good immunity. From salads to stew, curries, and hummus, you can relish it in various ways. Adding squash and greens enhances its nutrient density. In this recipe, I am using a black variety of chickpea. You can substitute this recipe with garbanzo beans. Here I am using butternut squash, but you can replace it with squashes or sweet potatoes. You can substitute spinach with kale or use both of them together.
Preparation Time: 20 mins (Excluding soaking time)
Cook time: 30 mins
Total time: 50 mins
Black chickpea- 1 cup
Squash -1 cup chopped
Spinach – 2 cups
Onion 1 large
Tomatoes -2 medium (deseeded and chopped)
Roasted gram flour- 1tbsp
Cumin seeds- 1tsp
Turmeric powder- 1tsp
Ginger garlic paste – 1 tbsp.
Coriander powder- 1 tbsp.
Garam masala powder- 1tsp
Red chili powder- 1tsp (optional)
Asafetida – 1/4tsp
Oil – 1 tbsp. (optional)
1. Soak chickpea for 8 hours.
2. Boil the chickpea until soft with a little salt. Save the broth
3. Dry roast cumin seeds in a pot.
4. Add 2 tbsp. of broth. Sauté onions in broth for 3-4 mins. Or if you are using oil, heat oil, add cumin seeds, let it crackle.
5. Add asafetida.
6. Add ginger-garlic paste. Sauté for 2 mins
7. Add chopped tomatoes. Sauté it for 5 mins or till it gets mushy.
8. Add salt, turmeric powder, and coriander powder.
9. Add roasted gram flour
10. Add diced pumpkin. Sauté it for a while and cover it.
11. Add Cooked Chickpea and greens.
12. Add garam masala /allspice powder.
13. Cover the lid. Let it simmer for 5 mins
14. Add lemon juice. Garnish it with cilantro.
15. Serve it hot with white or brown rice.