Chana Palak

• 3 Tablespoons Oil
• 1 teaspoon Black Mustard Seeds (optional)
• 1 teaspoon Cumin Seeds
• 1 whole Yellow Onion, Chopped
• 1 bunch Spinach, Chopped
• 2 whole Tomatoes, Chopped
• 1/2 Tablespoons Chana Masala (available In Ethnic Groceries)
• 1 teaspoon Corainder Powder
• 1/2 Tablespoons Chili Powder
• 1/2 teaspoons Turmeric
• 1 Tablespoon Salt
• 1 can (15 Oz. Can) Garbanzo Beans, Washed
• 1/4 cups Water

1. Heat oil in a deep dish pan (kadai) and add mustard and jeera (cumin) seeds.
2. Once they start sputtering, add the onions.
3. Keep frying till they are soft and start turning color.
4. Then add the chopped spinach and fry for just a minute.
5. Add the tomatoes and cook till they are soft and pulpy.
6. Add all the spice powders, turmeric and salt followed by the beans.
7. Mix well; add the water, cover and let cook for 8-10 minutes on medium heat.
8. Serve hot with rotis/chapattis/rice.
9. You can also use it to stuff pita pockets or roll up in tortillas.

oil, black mustard seeds, cumin seeds, yellow onion, tomatoes, chana masala, corainder powder, chili powder, turmeric, salt, garbanzo beans, water

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chana-palak/ (may not work)