Chloe Palak (Spinach & Chickpea Curry)

Somehow! This thing to spinach (Spinach Tofu, Spinach Dal Curry & Tomato Spinach Soup) and chickpea (Chloe Masala) in one? Like married made in heaven? These days however, lemme tell you that not only married, in fact even cooking is made in social media. Nothing new right? Don't believe me? Take a look at social media and you will know what I mean. Having said that, spinach and chickpea do dance and jive together. Whether our married jive and dance over the years, we shall not dwell about it right now. Yet outrightly, spinach and chickpea, chloe and palak, after I made this curry (Tari Wale Aloo, Vegetable Kadhi & Ennai Kathirikai Kuzhambu), proven. A vegetarian version (Pavakkai Puli Kuzhambu) obviously, and chloe palak will be much, extremely loved for rice, roti or as you sincerely wish.

Ingredients

1 can chick peas (or 1 cup of soaked for at least 4 hours and simmer till tender chick peas)
1 bunch spinach - rinse, please soak and rinse to get of rid sand and soil

1 medium size tomato - slice
1 tsp ginger paste
1 tsp garlic paste
1/4 cup thick coconut milk
1/2 tbsp dried fenugreek leaves or some curry leaves
 4 tbsp of oil
Salt to taste
Water as needed (depending on how thick or runny you prefer the curry)

For the curry paste
1/2 tbsp plain chilli powder
1 tsp turmeric
1 tsp coriander powder
1/2 tsp fennel powder
1/2 tsp cumin powder
A little garam masala
**mix these ingredients with some water for a thick paste

Method
Heat oil
Saute ginger paste and garlic paste.

Add curry paste.
Cook and stir till aromatic and oil splits.

Add tomato.
Stir in.

Pour 1 1/2 cups of water.

Add spinach.

Stir and cook to soften spinach/or till mushy.

Tip in chick pea (without the liquid).

Season with salt.
Pour in coconut milk.

Stir and simmer to heat through.
Off the heat and combine in fenugreek leaves or curry leaves.