Spinach and brown chickpea curry, No oil

 The ingredients......

Brown chickpeas - 1 cup

Onion - 1

Ginger - 1/2 inch

Garlic - 4 cloves

Nutritional yeast - 1 tsp

Chili powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala - 1/2 tsp

Salt - 1/2 tsp

Tomato - 1

Water - for boiling chickpeas and cooking onion

Spinach- 1 big bunch

The recipe...

Pressure cook chickpeas in water with little salt for 4 to 5 whistles. 

Peel onion, ginger and garlic. Chop onion into thin slices. Mince ginger and garlic. In a deep - bottomed saucepan, fling in onion, ginger, garlic and a splash of water. Allow the onions to soften. Spoon in yeast flakes, salt, coriander powder and garam masala. Stir for a minute for the raw smell of the masalas to disappear. Add in roughly chopped tomato. Give a good stir so that the tomato blends in. Turn off heat.

Wash spinach leaves well by soaking it in water with a dash of salt and apple cider vinegar for an hour. Clean well and break off stems. Throw in the masala mishmash,  spinach leaves and some water into a blender jar. Blitz. 

Add chickpeas, blended green mixture into a pan and let it slow cook for 5 to 10 minutes. Enjoy with chapati.