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 Recipe Card

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.

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.