PREPARATION

1. In a mixing bowl, add 200 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add soaked chickpeas, 800 milliliters water, 1/2 teaspoon salt and cover it with lid.
3. Cook until you hear 6 whistles.
4. Remove it from heat and drain the chickpeas.
5. Heat 1 teaspoon olive oil in a skillet, add 1/2 teaspoon garlic and stir well.
6. Add 1/4 teaspoon green chili, 100 grams onions and fry till translucent or until it turns golden brown in color.
7. Then, add 70 grams tomato and saute until it turns soft and pulpy.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 70 grams spinach and mix it well.
10. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon coriander powder and mix it well.
11. Cook for 3 - 5 minutes on medium heat.
12. Now, add the boiled chickpeas and mix it well.
13. Cook for another 3 - 5 minutes on medium heat.
14. Serve.

Corn & Tomato Salad

Servings - 2 - 3

INGREDIENTS
Tomato - 220 grams
Onions - 130 grams
Sweet corn - 120 grams
Fresh basil - 1 teaspoon
Olive oil - 1 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon