Recipe - Delicious And Healthy Chole Palak

Food is a powerful thing. It is not just about the nutrients or even just about the flavours, the food we eat connects us to a world beyond ours. As a mother of two girls, I am very conscious of this elemental power of food. I am proud of the fact that the girls, who love a Cilantro Lime Chicken Pasta with a Southwest Salad, also love a delicious Beef Biryani with cooling raita. They can eat Miso Soup and Sushi one night and chow down on Karahi Chicken and Sheermal on the other. They can stand with me by the counter assembling Grilled Cheese Sandwiches one night and this Chana Palak the next night.

One of the biggest struggles as a South Asian parent is that we are accustomed to (and enjoy) a certain level of spice. The aroma of green chilies on top of a just cooked curry is almost heavenly. Our kids though are often not quite on the same page but they’re food lovers nonetheless. Over time, I have gradually adjusted spices in their food, but there is still a significant gap between our optimal level of spice.

Ingredients

1/2 tsp cumin seeds
1/2 cup minced onions
1.5 tsp garlic
3/4 tsp grated ginger
1/2 tsp salt
1/2 tsp chilli powder (cayenne)
1/3 tsp turmeric
1/2 tsp cumin powder
1/2 bouillon/ stock cube
19 fl oz canned chickpeas (used PC Blue Menu Chickpeas)
2 cups chopped washed spinach
1/4 tsp freshly cracked black pepper
green chillies, cilantro for garnishing and extra flavour

Method

* Heat a lug of oil in a saucepan and when it starts to shimmer add the cumin seeds, they will crackle and smell delicious

* Add the minced onion and cook just until the edges are golden brown

* Now stir in the ginger and garlic and saute for a minute

* Add in the remaining spices and saute for another minute

* Now drain the can of chickpeas and add to the pot along with about 1.5 cup of hot water and your half a stock cube.

* Bring to a boil and simmer for 15-20 minutes until the chickpeas reach desired tenderness.

* Take off the stovetop and stir in the spinach, it will wilt instantly.

* Top with your cilantro.

* For greater heat remove kid sized portions and add some minced green chillies to the chickpeas or simply top with the chillies after plating

* Goes well with rice and flatbreads.