Spinach+cabbage chickpea

Ingredients

• 1/2 cup chickpeas soak overnight
• 1 cup packed spinach
• 1/2 cup shredded cabbage
• 1/2 onion
• 3 green chillies
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• salt and lime juice to taste

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Preparation

• Cook the soaked chickpeas in a pressure cooker with enough water for 3 whistles. Wait until pressure is released and drain. Chop spinach, onion, and chillies.
• In a cooking vessel, heat oil, add mustard and cumin. When they crack add onion and chillies fry for 2 or 3 minutes.
• Add cabbage and fry for 2 more minutes. Then add spinach and fry until they withered.
• Add cooked chickpeas, mix well. Season with salt and lime juice and switch off.