Ingredients
3/4 cup shredded spinach (palak)
1/3 cup soaked and boiled kabuli chana (white chick peas)
1 tsp olive oil 1 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped green chillies
1/8 cup finely chopped spring onions whites 1
1/2 cups basic vegetable stock salt and to taste
1/2 tsp dried oregano
1/2 tbsp lemon juice
Method
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1. Heat the olive oil in a deep non-stick kadhai, add the garlic, green chillies and spring onion whites
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2. And sauté on a medium flame for a minute.
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3. Add the spinach and kabulichana and sauté on a medium flame for another 2 minutes.
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4. Add the basic vegetable stock, salt, pepper, oregano and lemon juice, mix well and bring to a
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5. Boil.
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6. Serve immediately.