Ingredients:

1 cup chickpeas/Kabuli channa
2 bunches spinach/palak
2 tablespoons oil
2 teaspoons ginger-green chilli paste
1 teaspoon cumin/jeera powder 
1 teaspoon red chilli powder
1 teaspoon garam masala
1 cup tomato purée
Salt

Preparation:

Soak chickpeas overnight. Drain.
Add 3 cups water and pressure-cook. Drain and set aside.
Wash and blanch spinach leaves in boiling water for 1 minute. Drain water and purée.
Heat oil, then sauté spices followed by tomato purée.
Add spinach purée and chickpeas. Cover and simmer for 5 minutes.

Serve with chapattis.