Chickpeas & Spinach Sundal
Prep time
Cook time
Total time
Chickpeas and Spinach tossed in coconut and other Indian spices
Recipe type: Vegan, Vegetarian, Soy-free, Nut-free,Gluten-free,Yeast-feww
Cuisine: Indian-TamilNadu
Serves: 1 cup
  • Boiled Chickpeas-1 cup
  • Baby Spinach-loosely packed 1 cup-chopped
  • Shredded Coconut -2 Tbsp
  • Chili powder-1/4 tsp
  • Turmeric-1/4 tsp
  • Salt-to taste
  • Mustard seeds-2 tsp
  • Curry leaves-a sprig
  • Coconut oil-1 tsp
  • Asafoetida-1 pinch
  1. In a pan, add some coconut oil, let it heat up.
  2. Add mustard seeds, asafoetida, let them roast, add curry leaves [Argh, I hate adding them in-they annoy me when they pop out of the pan]
  3. After couple of seconds, add chickpeas, spinach in, required salt, turmeric and chili powder and wait until there is no more moisture in the pan, then add shredded coconut.
  4. Mix them well until you see the chickpeas getting slightly brown.
Recipe by Yes, I am Vegan at