I made your other recipe for chickpea curry with mustard seeds, cumin, potatoes, etc. last night and it was delicious. I used a bit of coconut milk instead of cream. I love putting coconut milk in my curries. I will try this one too as I have dried chickpeas that I haven't used yet, so it should be a very different experience.
I use dried chickpeas often. I buy a large bag and soak the entire amount. The next day I drain them very well and pat them dry. Then I portion them into freezer bags and freeze them. 😊
Made this tonight for dinner and it is AMAZING! We always say “in Chetna we trust!” when it comes to trying new recipes from you and it always works out!
Hi Chetna, lovely recipe, anyone watching this who has an instant pot it's a one pot meal and you can saute in the instant pot before adding the chickpeas and then switch to pressure cook. Switch back to saute when you add the spinach. Sadly couldn't add the rice on a trivet as I was using white rice and and it only takes a few minutes under pressure to cook but brown rice would have worked as it takes longer. If cooking a lots of beans or lentils an Instant Pot highly recommended and safe (if used correctly) Personally I prefer this to Punjabi Chickpea Chole but I did add a fresh chilli. On my fortnightly curry list
Thank you again! I made this last week and it turned out perfect!! I’m new to this mixture of spices so I always doubt myself. Your recipes are reliable!
Wooow, I just made this for dinner and I'm so impressed! I had some coconut milk that was about to expire, and normally I'm not a huge fan of coconut milk in curries like these, but I always trust you, Chetna! It was great. Looking forward to the lunch leftovers already. Thanks for all you do!
THIS LOOKS SO DELICIOUS, CHETNA ! THANK YOU ONCE AGAIN FOR SHARING YOUR WONDERFUL RECIPES WITH ALL OF US AROUND THE WORLD. YOU ARE A TREASURE INDEED🌱🌻🌱🥀
I have bad memories of dried chickpeas in the 1970s - still a novelty in the UK and probably ancient by the time they got to the shops. I’d soak them and cook them for hours and they remained stubbornly hard and chalky. Perhaps it’s time to try again with this stunner
When i first started cooking dried chickpeas I once made the mistake of adding too big of a pinch - and/or my chickpeas were fresher than assumed - they completely disintegrated - it happened quickly! My takeaway: u only need a tiny pinch. I have also found chickpeas from an Indian grocer (if u have access) are much fresher.
@@joyworthen excellent point. when I say a pinch I mean a *pinch*. like just between your index and thumb. very very small amount, otherwise it gets gross and slimy
I love Curry chickpea! When I meal prep that is my #1 breakfast, lunch and dinner go to. When pumpkins are in season I stock up and add it in as a substitute for regular potatoes or sweet potatoes. I never thought to use the pressure cooker. I have made various beans and lentils in the rice cooker but it's not the same. Now I'm having a Curry chickpea emergency.
I love being in your kitchen with you. I just bought that Hawkins pressure cooker (stainless steel) and I’m excited to use it. Thanks for your excellent recipes and inspiration. ❤
Hi Chetan I'm a new sub I'm so happy I found you on Jaimie Oliver's show IV been wanting to make a chick pea curry for this recipe can I just use tin chick peas thanks🌹🥰
Hello Chetna that's looks delicious 😋 I do cook chickpeas with spinach but I don't add coconut milk which we have at home I will probably try with coconut milk too which I've never tried with coconut milk before but at the moment we don't have any spinach at home, so until we get some spinach home then I will try this lovely dish ❤ thank you for sharing this amazing recipe of yours 😁❤
Great result - I assume the 400g of chopped toms meant a tin but I didn't have any (chopped or otherwise) but had about 250g of cherry toms that I chopped up instead. Still tastes fab 🙂. Such an easy recipe to make.
How long would you pressure cook it for if you just had tin chickpeas. Trying to use the pressure cooker more to speed up cooking after work. Thank you
I always wonder about garam masala. Do you make your own or you buy it from store? If you make your own please share the recipe. If you buy from store can you show us the pack please....❤
As someone with serious digestive issues, I really appreciate using the dried bean, soaking, pressure cooking, etc., method. Falling apart is exactly what I and many others need in beans and lentils or risk medical complications. Funny how Indian pressure cookers (yours looks like one procured in India or at a desi shop in UK) seal with the lid fitting fully inside the pot, while US ones tend to have just a few locking points and a rubber gasket. I think the US ones reserve more room for contents given their design (all other things being equal), while the desi ones are more secure from explosions.
I must still have some dry chickpeas left, I used some for falafel, so I think I am going to use the rest for this, let's see if it makes a big difference 🙂
Im sorry but am i missing something, why is iy called chickpea spinach CURRY when there is no CURRY spice in there. Or is one of those spices have another name for curry. Just wondering
I don’t understand why you added water with the spinach 🤷♀️ it already produces its own liquid, which is why you ended with a to watery under seasoned product , sorry but that is my opinion 🙏
Because I wanted to add water! You dont have to! Also every curry doesnt have to be the same consistency........ the range of Indian food is quite mind blowing
@@FoodwithChetna Yes that is true! My mum makes a chicken curry that is almost like chicken soup. It's delicious scooped up with roti. Makes a very warming dish for the winter. This chickpea curry looks delicious.
@@FoodwithChetna Yes -- yours looked a little thin to my preference. I like curries to have the consistency of a tomato sauce, not soup. But to each his own.
![[No Music] How to Make Spinach and Chickpea Curry](/img/1.gif)
I made your other recipe for chickpea curry with mustard seeds, cumin, potatoes, etc. last night and it was delicious. I used a bit of coconut milk instead of cream. I love putting coconut milk in my curries. I will try this one too as I have dried chickpeas that I haven't used yet, so it should be a very different experience.
I love how you keep it real by not editing out the rotten onion. That happens to me quite a bit too.
PLUSSSSSSS I HAVE NEVER SEEN A PRESSURE COOKER LIKE THAT!!! wow, wow wow, awesome!!!
Haha now you have
I use dried chickpeas often. I buy a large bag and soak the entire amount. The next day I drain them very well and pat them dry. Then I portion them into freezer bags and freeze them. 😊
Nice one
Thnks Mam 4 Sharing yr delicious step by step recipes 🙏🌷💕
Made this tonight for dinner and it is AMAZING! We always say “in Chetna we trust!” when it comes to trying new recipes from you and it always works out!
My pleasure 😊
I'l try it😊
Hi Chetna, lovely recipe, anyone watching this who has an instant pot it's a one pot meal and you can saute in the instant pot before adding the chickpeas and then switch to pressure cook. Switch back to saute when you add the spinach. Sadly couldn't add the rice on a trivet as I was using white rice and and it only takes a few minutes under pressure to cook but brown rice would have worked as it takes longer. If cooking a lots of beans or lentils an Instant Pot highly recommended and safe (if used correctly) Personally I prefer this to Punjabi Chickpea Chole but I did add a fresh chilli. On my fortnightly curry list
Thanks Helen
Good recipe maam,my daughter likes chick peas curries a lot,i surely try it, thanks maam for sharing this wonderful recipe with us.
Enjoy
Yes , very nice , healthy ,nitritious upgraded version of chickpeas ...thank you .
Thanks
An excellent recipe ! Will become our family traditional chickpea curry from now on ❤
Thank you again! I made this last week and it turned out perfect!! I’m new to this mixture of spices so I always doubt myself. Your recipes are reliable!
chick pea soup nice
So good
Wooow, I just made this for dinner and I'm so impressed! I had some coconut milk that was about to expire, and normally I'm not a huge fan of coconut milk in curries like these, but I always trust you, Chetna! It was great. Looking forward to the lunch leftovers already. Thanks for all you do!
I preparing it now. It is AMAZING!!! Thanks so much for the receipt ❤
My pleasure 😊
Totally agree that soaked and cooked chickpeas are very very different and much better than tinned.
Yeah
THIS LOOKS SO DELICIOUS, CHETNA !
THANK YOU ONCE AGAIN FOR SHARING YOUR WONDERFUL RECIPES WITH ALL OF US AROUND THE WORLD.
YOU ARE A TREASURE INDEED🌱🌻🌱🥀
I just got smell•a•vision on my phone. The aroma is fantastic. Now I'm hungry. 😁💕
Haha
@@FoodwithChetna 😘
I have bad memories of dried chickpeas in the 1970s - still a novelty in the UK and probably ancient by the time they got to the shops. I’d soak them and cook them for hours and they remained stubbornly hard and chalky. Perhaps it’s time to try again with this stunner
if you suspect that your chickpeas are overly ancient and dried out, throw a pinch of baking soda in the soaking water
When i first started cooking dried chickpeas I once made the mistake of adding too big of a pinch - and/or my chickpeas were fresher than assumed - they completely disintegrated - it happened quickly! My takeaway: u only need a tiny pinch. I have also found chickpeas from an Indian grocer (if u have access) are much fresher.
@@joyworthen excellent point. when I say a pinch I mean a *pinch*. like just between your index and thumb. very very small amount, otherwise it gets gross and slimy
Yes please do try and let me know.....
This sounds and looks amazing!!
thanks Kim
I love Curry chickpea! When I meal prep that is my #1 breakfast, lunch and dinner go to. When pumpkins are in season I stock up and add it in as a substitute for regular potatoes or sweet potatoes. I never thought to use the pressure cooker. I have made various beans and lentils in the rice cooker but it's not the same. Now I'm having a Curry chickpea emergency.
So good!
We had this today for lunch, very yummy!
Thanks Ana
I love being in your kitchen with you. I just bought that Hawkins pressure cooker (stainless steel) and I’m excited to use it. Thanks for your excellent recipes and inspiration. ❤
Hope you enjoy it!
Wow! Looks delicious!
Thanks
Looks superb...delicious!!!
Thanks
Awesome recipe 👌🏽 will definitely substitute canned tomatoes for fresh ones though!
Hope you enjoy
Very true about dried chickpeas and they're used in so many cuisines.
The tinned ones I buy are always like bullets and take ages to soften.
correct
Looks absolutely delicious, gonna try this. BTW I love the pan you are cooking with, looks like a ceramic finish. Can you share what make it is?
Will share all pans in a video soon...... stay tuned
Hi Chetan I'm a new sub I'm so happy I found you on Jaimie Oliver's show IV been wanting to make a chick pea curry for this recipe can I just use tin chick peas thanks🌹🥰
Welcome!!
Hello Chetna that's looks delicious 😋 I do cook chickpeas with spinach but I don't add coconut milk which we have at home I will probably try with coconut milk too which I've never tried with coconut milk before but at the moment we don't have any spinach at home, so until we get some spinach home then I will try this lovely dish ❤ thank you for sharing this amazing recipe of yours 😁❤
Enjoy
@@FoodwithChetna thank you Chetna ☺️
Great result - I assume the 400g of chopped toms meant a tin but I didn't have any (chopped or otherwise) but had about 250g of cherry toms that I chopped up instead. Still tastes fab 🙂. Such an easy recipe to make.
glad you enjoyed it
How long would you pressure cook it for if you just had tin chickpeas. Trying to use the pressure cooker more to speed up cooking after work. Thank you
You dont need a pressure cooker the, just cover and cook for 15 minutes.
Brilliant the onion was no good that happens to me regularly love it when it’s real proper home cooking not staged for camera well done 👍
Thanks
❤
👍🏼
Plz reply can we use turmeric powder in this recipe nd how much turmeric powder we can use
Yes you can, 1/2 tsp
I always wonder about garam masala. Do you make your own or you buy it from store? If you make your own please share the recipe. If you buy from store can you show us the pack please....❤
Is that coconut milk or coconut cream that you used?
Coconut milk
As someone with serious digestive issues, I really appreciate using the dried bean, soaking, pressure cooking, etc., method. Falling apart is exactly what I and many others need in beans and lentils or risk medical complications.
Funny how Indian pressure cookers (yours looks like one procured in India or at a desi shop in UK) seal with the lid fitting fully inside the pot, while US ones tend to have just a few locking points and a rubber gasket. I think the US ones reserve more room for contents given their design (all other things being equal), while the desi ones are more secure from explosions.
Yes I prefer the dried chickpeas myself
It is ok to use tinned chickpeas?
yes absolutely
Can I do everything and just leave the spinach out ? Don’t fancy it x
Hey, when you say chili powder does that mean the chili powder that we use to make a pot of chili? (Does anyone know?)
Chilli powder is just the one made with dried chillies, that is what is used in Indian cooking
Paprika
@@mehtan125 Paprika is NOT chili powder!!!!!!!!!
What about using a couple of bricks of frozen spinach, at least if fresh isn't available?
yes you can
What about turmeric powder????
You can add if you like
I must still have some dry chickpeas left, I used some for falafel, so I think I am going to use the rest for this, let's see if it makes a big difference 🙂
Yes please do and let me know
Coconut milk has carbs and sugar what can I sub?
just water
You should wash the spinach leaves first and then chop them. You preserve the nutrition better that way.
is there a reason you use different spices for you other chickpea recipe WITHOUT COCONUT? for example, mustard seeds, cimun , turmeric
I've had an unusual amount of onions go bad this past few months.
Aren’t you supposed to add garam masala at the end ??
Yep!
that does not look like like 1 tin of chickpeas. looks like 2.
The 300 g equals About 1 can, no?
🤔 I don't remember seeing coconut milk added?
Perhaps I'm losing my mind? 🤔
Im sorry but am i missing something, why is iy called chickpea spinach CURRY when there is no CURRY spice in there. Or is one of those spices have another name for curry. Just wondering
I don’t understand why you added water with the spinach 🤷♀️ it already produces its own liquid, which is why you ended with a to watery under seasoned product , sorry but that is my opinion 🙏
Because I wanted to add water! You dont have to! Also every curry doesnt have to be the same consistency........ the range of Indian food is quite mind blowing
@@FoodwithChetna Yes that is true! My mum makes a chicken curry that is almost like chicken soup. It's delicious scooped up with roti. Makes a very warming dish for the winter. This chickpea curry looks delicious.
@@FoodwithChetna Yes -- yours looked a little thin to my preference. I like curries to have the consistency of a tomato sauce, not soup. But to each his own.
"Chinned tickpeas"...you're exhausted!!!😂
😂😂😂
Can portions be frozen for later? I’m cooking for one so I will freeze portions of a recipe for a later meal.
sure, why not?