Ingredients:

• Chickpeas (soaked overnight) – 250 g
• Spinach – 250 g
• Olive oil – 3 tbsp
• 1 – carrot, diced
• 1 cup – Broccoli florets
• 1 – bell pepper, diced
• 1 – onion, diced
• Lemon juice – 3 tbsps
• 1/2 cup – peas
• salt to taste
• 2 cups – water

Method:

1. Boil the spinach and the chickpeas together with water and salt as per taste.
2. Once boiled, let it cool.
3. In the meantime, heat a skillet, add olive oil.
4. Fry the chopped onion in the oil.
5. Add the boiled chickpeas and spinach along with the water.
6. Saute for a minute. Take off heat.
7. Let it cool. Then blend until smooth. If very thick, add a little water to bring it to a consistency that you prefer. Return it to the pan.
8. Add the chopped vegetables and simmer for about 10 minutes.
9. Drizzle lemon juice over each serving.
10. Serve with garlic bread.

Recipe courtesy of Jinamani Goswami