
A vibrant and nutritious Indian curry featuring fresh green chickpeas (cholia) simmered in a lush spinach and coriander gravy. This protein-packed dish is flavored with aromatic spices and thickened with toasted peanuts and sesame seeds for a rich, satisfying texture.
Bring 3 cups of water to a boil with 1 teaspoon of salt and 1 teaspoon of sugar; the sugar helps preserve the vibrant green color of the chickpeas. Add the green chickpeas and cook for 5 to 7 minutes until tender. Drain and set aside, reserving a little of the cooking water.



To prepare the green base, blanch the spinach leaves in boiling water for one minute. Immediately transfer them to a bowl of ice-cold water to lock in the color, then drain.



In a blender jar, combine the blanched spinach, 1/4 cup of fresh coriander, the white parts of the green garlic, green chilies, and a 1-inch piece of ginger.



Add the peanuts, sesame seeds, a pinch of salt, half the lemon juice, and a splash of water to the blender. Process until the mixture forms a smooth, thick paste.



Heat oil in a large pan over medium heat. Add the carom seeds (ajwain), cumin seeds, and asafoetida (hing). Let them sizzle for a few seconds to release their aroma.



Add the bay leaf, cloves, dried red chilies, and cinnamon stick to the pan. Stir in the finely chopped dry garlic and the remaining 1-inch piece of chopped ginger, sautéing until fragrant.


Pour the prepared spinach-coriander paste into the pan. Sauté for 3 to 4 minutes until the oil begins to separate from the sides. Stir in the turmeric, coriander-cumin powder, and roasted cumin powder.


Add the boiled green chickpeas to the pan along with a small amount of the reserved cooking water. Mix well, cover, and simmer on low-medium heat for 5 minutes.


Stir in the garam masala and a pinch of sugar. Add the fresh chopped coriander and the green parts of the green garlic. Turn off the heat, stir in the remaining lemon juice, and mix thoroughly.



Transfer the curry to a serving bowl. Garnish with additional coriander leaves and green garlic. Serve hot with roti, paratha, or steamed basmati rice.



If fresh green chickpeas (cholia) are out of season, you can use frozen green chickpeas or even regular canned chickpeas, though the flavor will be less sweet. For an extra creamy gravy, replace the peanuts with soaked cashews.




