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- 2/3 cup dried chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon nigella (kalonji or black onion) seeds
- 1 1/2 teaspoons fennel seeds
- 1 small onion, chopped
- 2 medium tomatoes, chopped
- 4-6 fresh green chilies, seeded and cut into thin strips
- 1/2 teaspoon brown sugar
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1 tablespoon tamarind paste
- small handful of fresh coriander leaves
- 8 oz fresh spinach leaves, trimmed
- plain whole fat yogurt for dressing
Directions:View on Lisa's Kitchen
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