Ingredients
3/4 cup shredded spinach (palak)
1/3 cup soaked and boiled kabuli chana (white chick peas)
1 tsp olive oil 1 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped green chillies
1/8 cup finely chopped spring onions whites 1
1/2 cups basic vegetable stock salt and to taste
1/2 tsp dried oregano
1/2 tbsp lemon juice
Method
- 1. Heat the olive oil in a deep non-stick kadhai, add the garlic, green chillies and spring onion whites
- 2. And sauté on a medium flame for a minute.
- 3. Add the spinach and kabulichana and sauté on a medium flame for another 2 minutes.
- 4. Add the basic vegetable stock, salt, pepper, oregano and lemon juice, mix well and bring to a
- 5. Boil.
- 6. Serve immediately.