Hariyali Chana Masala (Green Chickpea Curry)

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.