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Creamy Chickpeas Masala
A creamy Indian chickpea masala with potatoes, green chilies and spinach, spiced with coriander powder, cumin seeds and curry leaves, served over basmati rice.
Ingredients
Instructions
Drain and season the chickpeas, then simmer them over medium-high heat until well browned, about 8 minutes.
Add the potatoes and green chilies, cooking until softened, about 3 minutes.
Stir in the coriander powder, cumin seeds and curry leaves for a final minute.
Cook the basmati rice separately and fluff with a fork.
Let everything simmer for about 12 minutes so the flavors meld.
Toss through the spinach just before serving.
Serve hot over the basmati rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
