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.
