Spinach and Chickpea curry

Chickpeas with spinach is the wonderful combo for the naan/rice. I made this curry for the first time. These chick peas are available in many varities I would prefer white large chickpeas (Senagalu) for this recipe. If you are planning to prepare this curry you should plan a day before, because you have to soak the dry chickpeas overnight. If you have canned chickpeas, you can just wash and use instantly.
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Ingredients:
Chickpeas/Senagalu-1cup
Spinach washed and chopped-3cups
Tomato chopped-1 cup
onion-1/2cup chopped
Ginger-1 inch
Green chili-2
Red chili powder-1/2tbsp
Salt to taste
Mustard seeds-1/2tbsp
Cumin seeds-1/2tbsp
Red chili-1
Curry leaf- 1 spring(Optional)
turmeric-1/4tbsp
oil-2tbsp

Method:
Heat oil in a pan and add cumin seeds and mustard seeds when they splatter add red chili and saute. Add onion, turmeric, curry leaf and cook till it is tender, meanwhile grind tomatoes, ginger and green chili add this mixture to onion. Close the pan with the lid, cook till the oil leaves the curry from sides. The add spinach and cook till it is well done. Then add chickpeas,1/2 cup water and mix well. Finally add red chili powder and salt to taste and mix well. Check for taste and cook well.

Enjoy this curry with roti/naan/rice. Hope you like my recipe.