How to make Spinach and Chickpeas in Broth - Boiled chickpeas and spinach cooked in chicken broth, seasoned and served sprinkle with parmesan cheese

This recipe is contributed by Member Tanuka Dey.

Main Ingredients : Spinach (पालक), Chickpeas

Cuisine : Fusion

Course : Soups

Spinach and Chickpeas in Broth

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Spinach and Chickpeas in Broth checkout Spinach And Onion Soup, Spinach And Pea Soup, Palak Shorba, Thick Spinach Soup . You can also find more Soups recipes like Sour And Spicy Chicken Soup, Thick Spinach Soup, Thai Style Prawn Bisque, French Pea and Mint Soup.

Spinach and Chickpeas in Broth Recipe Card

Spinach and Chickpeas in Broth

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Spinach and Chickpeas in Broth Recipe

  • Spinach chopped 1 bunch

  • Chickpeas boiled 2 cups

  • Olive oil 1 tablespoon

  • Garlic chopped cloves 1 teaspoon

  • Chicken stock 2 cups

  • Salt to taste

  • Black pepper powder 1 teaspoon

  • Parmesan cheese grated


Step 1

Heat oil in a non stick pan add garlic and saute for a minute. Add chick peas, chicken stock, salt and black pepper powder and saute for a minute. Let it simmer for five minutes.

Step 2

Add spinach and cook for another five minutes.

Step 3

Serve hot garnish with parmesam cheese.

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