Spinach Chickpeas - Palak Chana Rice

June was remarkably a busy month for me, inviting friends, attending many dinners, visit to Finnish summer cottage, so it was plenty of cooking, five cake baking in a row and work at office, was the reason why I had been away from blog baby. Tried three new cake recipes will post hopefully soon. I know I have to get updated from people in blogosphere, waiting for the weekend to do that. So here is the recipe for the week, chickpea spinach rice, very simple and healthy one. Hope you will enjoy!

                                                                                     Three beautiful spices

                                                                                            Baby Spinach

                                   My porcelain Princess shoe, new kitchen accessory  - cooked chickpeas

                                                                                                   Ingredients

                                                                             

                                                                             Grated Coconut

                                                                                 Carrot flowers and curls

                                                                                               I enjoyed :)

( Note: Since I wanted chickpeas beautiful and perfect for photo-shoot, I was conscious in taking it out soon from the pot, though it was just fine, would have bit better if it was more soft )

Ingredients
75 - 100  gram fresh spinach leaves
2 green chilies
1 large onion (sliced)
2 tbsp of oil
1 to 1.5 inch cinnamon stick
4 to 5  cloves
2 to 3 cardamom
1 tsp ginger garlic paste
2 tbsp of grated coconut
100 gram chickpeas ( soaked and cooked or canned chick peas)
200 gram basmathi rice ( soaked for 30 minutes before cooking)
300 to 400 ml of water ( you can add more depending on the rice) 
Salt to taste

Method

Grind clean spinach and green chilies into smooth paste and set it aside

In a deep heavy bottom pot, warm 2 tbsp of oil, add cinnamon, cloves and cardamom. Wait for 30 to 45 seconds then add sliced onions. Fry onions till they are transparent or light brown.  Add ginger garlic paste fry for 45 seconds. Now add in spinach chili paste. Fry till the oil separates out, add cooked chickpeas, mix well  Add grated coconut, fry for 30 seconds. Next add in soaked rice and fry for another 2 minutes, then mix salt. Pour in water and cook till the rice is cooked. Serve with curd or rita. I garnished the food with carrot curls and flower, check this video if you want to learn  carrot curls  and  carrot flowers