As we are vegetarians I always try to add protein in the form of legumes to our diet as often as I can. And in order to have variety I try all sorts of recipes from all sources,. After many such trials I found out that recipes at Manjula's Kitchen reliable as they were easy to make and tasty to eat. This is my take on one such recipe
1 15oz can of chickpea ( garbanzo beans)
3 cups finely chopped spinach (palak)
2 medium tomatoes
1 green chili
3 tbs oil
1/4 tsp asafetida
1 tsp cumin seed
1 tbs coriander powder
1/2 tsp turmeric
1/2 tsp red pepper adjust to taste
1/2 tsp salt adjust to taste
1/2 tsp garam masala
1 can of vegetable broth or tsp of "Better than Bullion" vegetable base or 1/2 tsp black salt
Drain the liquid out of the chickpeas and rinse the chick peas well. Blend the tomatoes, green chilies, and ginger to make a puree.
Heat the oil in a saucepan. Add the asafetida and cumin seeds.After the cumin seeds splutter, add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.Tomato mixture will start leaving the oil and will reduce to about half in quantity. Add spinach (you can even puree this), and salt. Now add one half cup of water mixed with the vegetable base or the black salt. If you are using the vegetable broth, no need to add water. Let it cook covered for about 12 minutes on medium heat, checking in between the consistency of the gravy- if needed add more water to make it into the consistency of your liking.
Add the garam masala and let it cook for another minute.
Source: Manjula's Kitchen