Spinach, Chickpea Dahl

Last Updated on Wednesday, 7 July 2010 12:49 Written by Flax Wednesday, 7 July 2010 12:41

Indian food is wonderful for the summer months. Using the hot spices has the wonderful effect of opening up the pores and allowing you to sweat out the heat. Yup, it’s funny but eating spicy food ultimately cools you off. Think about it, the spiciest food comes from the hottest countries.

You can determine how hot you like your food, but even if you only use a little bit, remember that using spices is very beneficial to the digestive system as well as to the flow of chi.


1 cup chickpeas (garbanzo beans) soaked overnight
2 cups water

olive oil
1/2 kilo spinach
5 cloves garlic, diced
1 tspn turmeric
1 tspn cumin
1 tbsp freshly grated ginger
fresh chili pepper, diced (to taste)
Atlantic grey sea salt
1 cup water, apx.

Bring the water to a boil, add the chickpeas and cook for apx. one hour or until slightly soft.
Heat oil in a deep frying pan. Add the spinach and stir until the spinach is limp, add the remaining ingredients, including the chickpeas. Cover with water and cook on a medium flame for 20 minutes, or until about half of the water evaporates.

Serve warm, accompanied by basmati rice.


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