Kanchan Koya PhD

If there’s one spice I would add to the Indian spice cabinet it would be sumac💥
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Sumac is typically used in Middle Eastern rather than Indian cuisine buts it lemony, fruity, earthy tang marries well dishes from around the 🌍
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Allow me then to break some rules and present you with a sumac dusted, spinach chana masala. Make it now thank me later 😘
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RECIPE
💥Heat 1 tablespoon avocado oil or ghee in a pot on medium high heat
💥Add 1/2 tsp cumin seeds and allow them to sizzle, about a minute
💥Add a paste of 1/2 an onion and 1/2 inch knob of ginger and sauté for 5 minutes
💥Add 1 tsp turmeric, 2 tsp each ground cumin, coriander, and a large pinch of cayenne pepper (optional) and sauté for a minute
💥Add 1 cup puréed tomatoes, 1 can drained and rinsed chickpeas, and 1 bay leaf and stir well
💥Cook covered for 20 minutes on a medium low heat
💥Add 2 handfuls of spinach and continue to cook for 5-10 minutes until the spinach has wilted to your liking
💥Add a splash of water to thin it out if you like. Season with salt and pepper to taste
💥Ladle into a bowl. Sprinkle with sumac and chopped fresh coriander. Serve right away ❤️
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