Chickpeas cooked with Spinach and Tamarind

Serves 45 to 50

5 pounds Garbanzo Beans Dried

12 ounces Canola Oil
6 ounces Channa Masala Suhki's

3 Onions Diced

6 medium Tomatoes, Diced

2 large bags fresh Spinach
8 ounces Tamarind Chutney Suhki's
1/2 bunch Cilantro Chopped

Soak the beans in water overnight.
Drain beans and cook in boiling water until tender. Retain two cups of water from the beans.
Heat oil in a large skillet, add Channa Masala and saute for 30 seconds, add onions and saute until translucent.
Add garbanzos, tomatoes, spinach, tamarind chutney, cilantro and water, cook until all the flavors blend well. serve.

Chef’s Tips:

If using canned chickpeas, make sure to drain and rinse them.

Remove 3 cups of cooked chickpeas and coarsely blender them in a food processor. Add them back into the cooked dish. Stir and cook for another 4 to 5 minutes. This will thicken up the sauce.