Punjabi Style Chickpea Curry | Florette Salad | Crafted by Nature, Perfected by Florette
Another delicious vegan recipe using Florette salads: Punjabi style chickpea curry with spinach and classic crispy salads.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at florettesalad.co.uk.
Ingredients
- 1 bag of Florette Spinach salad
- 1 bag of Florette Classic Crispy
- 2 white onions, chopped
- 2 large tomatoes, chopped
- 1 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tbsp vegetable oil
- 2 bay leaves
- 6 cloves
- 4 green cardamom pods
- 6 black peppercorns
- 1 white onion, sliced thinly
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- 2 tsp garam masala powder
- 800g chickpeas, drained and rinsed
- Salt
- 360ml hot water
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