Chickpeas with spinach

Ingredients

400 gms chickpeas(soaked overnight)

4 medium onions sliced

1 tsp garlic paste

2 tomatoes chopped

2 Tbsp tomato paste

2 tsp kashmiri chilli powder

3 tsp coriander powder

1 tsp cumin powder

1 Tbsp curry powder

1/2 tsp turmeric powder

1 tsp soft brown sugar

3-4 Tbsp chopped mint leaves

1 bunch fresh spinach leaves, chopped

4 Tbsp oil

whisked yogurt, to garnish

 Method

• Cook the soaked chickpeas in enough water with salt in a pressure cooker, until soft and tender or you can  use the canned ones.
• Heat oil in a wok. Add the sliced onions and saute until golden brown.
• Add the garlic paste and saute until the raw smell goes off.
• Reduce the heat and add the turmeric, coriander, cumin, chilli and curry powders. Stir fry for 2 minutes.
• Add the tomatoes, tomato paste, sugar and 200ml of water and bring to a boil. Cover and cook on  a low heat for 15 minutes.
• Add the chickpeas,spinach, salt and mix well. Cook for another 8- 10 minutes.
  
• Add the chopped mint leaves. Mix well and spoon out into a serving bowl.
• Garnish by drizzling some whisked yogurt on top.