Chole Palak, the quintessential vegetarian and healthy dish!

Delicious recipe based on chickpeas, spinach, it is not very spicy or excessively spicy. An easy recipe to prepare and with all the flavor of the Indian tradition. You can accompany this dish with rice with some Naan.

Chole Palak, the quintessential vegetarian and healthy dish!

Legumes are a class of food that should be present in the diet of anyone seeking to be healthy. One of the members of this group are chickpeas and if at the moment it is a food little used in your kitchen, here we will share some reasons why it should become a protagonist soon.

The nutritionist Gabriela Mendoza explains that chickpea is a source of vegetable protein, reduces bad cholesterol, contains vitamins B1, B2, B9, C, E and K and minerals such as calcium, zinc, magnesium, iron, potassium and phosphorus, which help improve the body's defenses.

The ability to regulate blood sugar is one of the benefits of chickpeas. In addition, there are many recipes that use it as the main ingredient and best of all, you can prepare them in a matter of minutes. 

This recipe is an Indian version that is also to die for, although it is spicy and much spicier. It also has tomatoes and we have not used oil, but if you want you can add a splash or the healthy fat that you like the most.



2 cans of canned tomatoes (approximately 800 grams)

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground ginger

1/2 teaspoon turmeric powder

1/2 teaspoon cinnamon

1/4 teaspoon of salt

1/8 teaspoon cayenne powder

Ground pepper (to taste)

300 grams of fresh spinach

1 cup of water (250 ml)

400 grams of canned or cooked chickpeas

- If you're looking for even more easy Indian dishes, Prepare this tasty and simple chicken curry.


1 We mix the canned tomatoes in a pot together with all the spices. We stir so that all the flavors are well impregnated. When it comes to a boil, cook over medium-high heat for about 5 minutes, stirring from time to time.

2 Add the chopped spinach and water and cook for about 5 minutes over medium-high heat. Now, we introduce the chickpeas and continue cooking for another 5 minutes. If necessary, we add water to the cooking.

3 Remove and let stand until cool and reserve in the fridge in an airtight container for 3 or 4 hours. Serve with rice as a garnish (optional).


Arymel García

Editor of Passionate about nutrition and healthy living, I have been a content creator for 8 years.+ info

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