This dish can be prepared in half an hour having the chickpeas cooked previously.
You can prepare the beans the day you have more free time or use the ones that sell canned. The point is that you can enjoy this nutritious and delicious food every day that you want.
You can also add chicken pieces to give it a different touch. The variations are many, the important thing is that you consent to your palate.
- 600 grams of cooked and drained chickpeas
- 300 grams of fresh spinach
- 3 large garlic cloves
- 400 milliliters of evaporated milk
- Tandoori masala
- Black pepper
- Olive oil.
Peel and chop the garlic cloves. Place a good amount of olive oil in a large skillet and brown the garlic. When they start to take color add the chickpeas and sauté a few minutes, while adding tandoori masala, a pinch of freshly ground black pepper and salt.
Immediately add the fresh spinach gradually, as you make room in the pan, because you know that they lose volume quickly with the heat. Remove. In the same pan pour the evaporated milk, bring to a boil and then reduce the heat, while stirring. Cook until it starts to thicken. Add some nutmeg, salt and freshly ground black pepper. When the evaporated milk is creamy, add the chickpeas with spinach again and let cook all together for a couple more minutes.
Finally serve the chickpeas with spinach cream and sprinkle with some sweet paprika before serving. Bon appetit!