Ingredients

• 10 oz - fresh coarsely chopped spinach
• 1 can - chickpeas or 2 cups of boiled channa
• 1 - medium size red onion chopped
• 1 - big tomato chopped
• 2 to 3 - medium sized potatoes boiled and cubed
• 2 - green chillies slit finely lengthwise
• 2 tsp - finely chopped garlic
• 1/4 tsp - turmeric powder
• salt to taste
• 1/4 to 1/2 tsp - chilli powder

How to Make Sizzling Spinach and Chickpea Salad

• Take about a tbsp of olive oil in a pan and set it on medium heat. Once the oil is hot enough, add garlic and fry for about 30 seconds.
• Add the chopped onions and sautee for a minute or two.
• Add the tomatoes, pinch of turmeric, 1/2 of the required salt and chilli powder.
• Keep cooking until the tomatoes begin to soften.
• Toss the boiled chickpeas and potatoes and stir for a minute or two.
• Finally, add the spinach with the rest of the salt and stir till the spinach wilts.
• It is not necessary to cook the spinach for a long time.
• This can be eaten as it is or with rice or chapattis.